"This recipe is very fast and easy. The white cake mix, butterscotch pudding, and sour cream make these cookies rich and unique, and the recipe takes only 5 minutes to make! My boyfriend loves them." — SXGDSS
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1 (18.25 ounce) package
white cake mix
1 (3.4 ounce) package
instant butterscotch pudding mix
semisweet chocolate chips
It's good, but it needed a little work to make it that way. For starters, there's absolutely NO way this dough can be rolled...it's way too gooey! Dropping it by rounded tablespoons is much easier. Secondly, it takes longer than 8 to 10 minutes...it took me about 13 or 14 to finally get the center to stop being so doughy. Third, it is a little too sweet, just a little. Half a cup of chopped pecans takes the edge off, and I added 2/3 cup of toasted coconut for extra flavor. With a little tweaking, this is one great cookie!
Way, way too sweet and doughy.
First of all, Amanda, let me tell you that you are my cookie SAVIOR! These are some of the best cookies that I've ever had and I have you to thank for it! I used a sour cream white cake mix and chocolate pudding instead of the butterscotch, along with melted butter to sub for the vegetable oil, and I had a truly phenomenal cookie. Nothing I've made lately has turned out but these cookies! These are my husband's new favorite. I'm never going to try another oatmeal cookie recipe again. Thanks for sharing!
I make cookies for church every week, and this recipe has become my standby...the variations are endless.
I've gotten super raves and requests for the recipe with these combinations, all with Duncan Hines mixes, plus I always add 1tsp of baking powder:
1. golden butter cake/French vanilla pudding/Crasins
2. lemon cake/lemon pudding/lemon zest/chopped pecans/dipped the balls in sugar before baking
3. golden butter cake/cookies & cream pudding/choc chips
At 11pm, realized that I had forgotten to make the cookies I had promised for a co-worker's birthday celebration in the morning. Found this recipe, and, like others have said...it is VERY quick!
Didn't have white cake or chocolate chips, so I did the reverse -- chocolate cake with white chips. Used white chocolate pudding instead of butterscotch, and added 1/3 cup of coconut, in addition to the oatmeal. They're great if you like a VERY sweet cookie. My kids love them! They were fairly greasy. Next time, I'll try using 1/4 cup of oil.
Versatile recipe and nice to make if low on flour and butter. Perfect for what I needed; have lots of mixes and puddings, and sour cream I needed to use up. I used a BUTTER PECAN mix, butterscotch pudding, and BUTTERSCOTCH CHIPS. I also had an egg yolk and some egg wash from a bread I had made, so measured 1/4 of the egg wash and threw in along with the egg yolk. I therefore added about 1/3 cup more oatmeal. Used a combo vanilla and butter flavor extract. These scooped out so easily on the cookie sheet using a cookie scoop and even with a medium scoop, they make alot. Did not spread much so can put alot on each sheet without fear of overcrowding. The taste is great and does not taste like cakemix at all. Tastes like there is a ton of carmel, or brown sugar and butter in them. Yum. Also threw in 1/3 cup of raisins and that was a nice addition. Very nice.
Great recipe, i substituted Devil's Food Cake mix and Vanilla pudding. Also, instead of 1 cup of choc chips i did one cup mixed of choc chips, white chips and walnuts. My Husband loved them.
I truly enjoy these cookies!! This is the first time I've ever made "real cookies" before and I found the recipe quite simple. I used PISTACHIO PUDDING mix and WHITE CAKE mix. I love anything pistachio. Also substituted the vanilla extract for ALMOND EXTRACT and added a tsp. of baking powder and 1/4 vegetable oil. I took note from the other reviews. Dough was very sticky and took shape rather nicely. WILL MAKE THIS AGAIN!!
* Percent Daily Values are based on a 2,000 calorie diet.
Aaron's Chocolate Chunk Oatmeal Cookies
Serving Size: 1/24 of a recipe
Servings Per Recipe: 24
Amount Per Serving
** Calories: 199
** Calories from Fat: 91
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