Aaron's Chocolate Chunk Oatmeal Cookies

Aaron's Chocolate Chunk Oatmeal Cookies

72 Reviews 2 Pics
  • Prep

    5 m
  • Cook

    10 m
  • Ready In

    30 m
Recipe by  SXGDSS

“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.”

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Adjust Servings

Original recipe yields 2 dozen



  1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease cookie sheets.
  2. In a large bowl, stir together cake mix, instant pudding, and rolled oats. Add oil, sour cream, water, and vanilla; mix until smooth and well blended. Stir in chocolate chips. Roll dough into 1 1/2 inch balls, and place 2 inches apart on the prepared cookie sheets.
  3. Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before transferring to a wire rack to cool completely.

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Reviews (72)

Rate This Recipe


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!



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!

Diane LaLonde

Diane LaLonde

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

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Amount Per Serving (24 total)

  • Calories
  • 199 cal
  • 10%
  • Fat
  • 10.2 g
  • 16%
  • Carbs
  • 26.4 g
  • 9%
  • Protein
  • 1.7 g
  • 3%
  • Cholesterol
  • 2 mg
  • < 1%
  • Sodium
  • 207 mg
  • 8%

Based on a 2,000 calorie diet



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Oatmeal Chocolate Chip Cookies III


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Blueberry Oatmeal Chocolate Chip Cookies