Results are a soft and chewy chocolate chocolate chip cookie.
Ingredients
- 0.5 cups margarine
- 0.5 cups shortening
- 0.5 cups brown sugar
- 1 egg
- 0.25 cups water
- 1 package German chocolate cake mix , 18.25 ounce
- 2 cups quick-cooking oats
- 1 cup semisweet chocolate chips
Instructions
-
1
Preheat the oven to 325 degrees F (165 degrees C). Grease cookie sheets.
-
2
In a large bowl, cream together the margarine, shortening and brown sugar until light and fluffy. Stir in the egg and water. Beat in cake mix until well blended, then stir in the oats and chocolate chips. Drop by rounded spoonfuls onto 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 removing to a wire rack to cool completely.
Nutrition Facts
Per serving
Want to cook this?
Open in the PantryLink app to scale servings, check your pantry stock, and generate a shopping list.
Sign In to Save Recipe Create Free AccountSuggest an Edit
Help improve this recipe's categorization, image, or dietary info. Earn points and badges!
Suggest Changes in AppPrefer a printed copy? Use our print-friendly view with adjustable servings and font size.
Open Print ViewMore French Recipes
Whipped Pumpkin Dip
Fluffy and creamy whipped pumpkin dip that goes great with graham crackers and ginger snaps.
Easy Corn and Green Onion Salad
This quick and easy recipe is a great side dish to add to any meal. Great for meals that have a heavy/ big main dish but you want to serve a little something extra on the side. Can be made up to 1 day in advance! Add Old Bay® for a little extra spice (great if being served along side seafood).
Lemon Poppy Seed Pancakes
Follow these 3 key techniques so Chef John's lemon poppy seed pancakes turn out perfectly: give the lemon zest and sugar time to react, whisk the batter just enough and not too much, and have enough patience to let the batter rest for 10 minutes before cooking. You'll be rewarded with delicious, fluffy pancakes.