Recipe printed from Jenn's Food Journey, courtesy Anna Lee Lantz
1/4 cup water
1/2 cup unsalted butter, softened
1/2 cup shortening
1/2 cup brown sugar
1 box devils food cake mix
2 cups quick cooking oats
1 cup chocolate chips (or a little more if you desire)
Heat the oven to 375 degrees F.
Beat egg, water, butter, shortening, sugar and half the cake mix until smooth. Stir in remaining cake mix and the oats. Fold in the chocolate chips.
Drop dough by tablespoons full, 2-inches apart onto an ungreased baking sheet. Bake 10-12 minutes, rotating baking sheet half way through the cooking process. Cool slightly, remove from baking sheet and allow to cool completely on a wire rack. Store in airtight container for up to 1 week.
One note about these cookies... the less time they are in the oven, the chewier they will be. I actually usually only bake mine for a maximum of 10 minutes. Enjoy!