Chocolate Oat Cake Mix Cookies
Indulge in the perfect blend of rich chocolate decadence and hearty oat goodness with these Chocolate Oat Cake Mix Cookies. This quick and easy recipe transforms a box of chocolate cake mix into soft, chewy cookies enhanced by the comforting texture of rolled oats and melty semi-sweet chocolate chips. With just 15 minutes of prep time, these treats come together effortlessly, thanks to simple pantry staples like butter, eggs, and vanilla. A pinch of cinnamon adds a subtle spiced warmth, making these cookies irresistibly cozy. Perfect for bake sales, afternoon snacks, or a homemade gift, these cookies freeze beautifully and are sure to be a crowd-pleaser. Bake up a batch today and savor the balance of sweetness, chewiness, and a touch of rustic charm!
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Recipe Information
Ingredients
- 1 box chocolate cake mix
- 1.5 cups old-fashioned rolled oats
- 0.5 cups unsalted butter
- 2 large eggs
- 1 teaspoon pure vanilla extract
- 1 cup semi-sweet chocolate chips
- 0.25 cups brown sugar
- 0.5 teaspoons ground cinnamon (optional)
Instructions
Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper or silicone baking mats.
In a large mixing bowl, combine the chocolate cake mix, rolled oats, and optional ground cinnamon. Stir well to evenly distribute the dry ingredients.
Melt the unsalted butter in the microwave or on the stove. Allow it to cool slightly before using.
In a separate bowl, whisk together the melted butter, eggs, vanilla extract, and brown sugar until smooth.
Pour the wet ingredients into the dry ingredients and mix until fully combined. The dough will be thick and sticky.
Fold in the semi-sweet chocolate chips until evenly distributed throughout the dough.
Using a tablespoon or medium cookie scoop, drop rounded scoops of dough onto the prepared baking sheets, spacing them about 2 inches apart.
Bake in the preheated oven for 8–10 minutes, or until the edges are set and the centers appear slightly underbaked. Do not overbake to maintain soft and chewy cookies.
Remove the cookies from the oven and allow them to cool on the baking sheets for 5 minutes before transferring to a wire rack to cool completely.
Store the cookies in an airtight container at room temperature for up to 5 days, or freeze for longer storage.
Nutrition Facts
Calories |
3948 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 161.9 g | 208% | |
| Saturated Fat | 76.0 g | 380% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 496 mg | 165% | |
| Sodium | 2661 mg | 116% | |
| Total Carbohydrate | 632.2 g | 230% | |
| Dietary Fiber | 34.0 g | 121% | |
| Total Sugars | 354.3 g | ||
| Protein | 64.3 g | 129% | |
| Vitamin D | 2.1 mcg | 10% | |
| Calcium | 671 mg | 52% | |
| Iron | 25.7 mg | 143% | |
| Potassium | 1406 mg | 30% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
