• Cake mix weights vary. If the cake mix is 18.25 ounces, then use ½ cup oil but if the cake mix is smaller, such as 15.25 ounces or less, use ⅓ cup oil.
• If the batter seems too dry, you can add 1-2 tablespoons more of oil. But if the batter is too sticky, just stick the cookie dough in the refrigerator for about an hour to firm it up.
• For best results, make sure all of your ingredients in this recipe are room temperature.
• This recipe works well with other cake mix flavors. Try it with a yellow cake mix and semi-sweet chocolate chips or strawberry cake mix with white chocolate chips. You could also substitute sprinkles instead of chocolate chips.
Calories: 173kcal | Carbohydrates: 20g | Protein: 1g | Fat: 10g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.02g | Cholesterol: 17mg | Sodium: 136mg | Potassium: 33mg | Fiber: 0.02g | Sugar: 14g | Vitamin A: 25IU | Vitamin C: 0.05mg | Calcium: 54mg | Iron: 0.4mg