Cake batter chocolate chip cookies

Looking for a sweet treat? These are awesome. This is my best recipe. Everyone loves these cookies. They all ask me for the recipe so I decided to share it. These cookies smell and taste amazing. This was a recipe I got from my grandmother, but I don't know where she got it.

Things you need:
1/2 cup oil
2 eggs
1 box cake mix (best to use yellow cake but if you want chocolate cake, use 3/4 cup oil because those cookies are drier)
Chips (no, not potato chips. Chocolate, peanut butter, butterscotch, whatever you like)

What to do:
Get a big bowl to mix in and preheat the oven to 350ºf.
Add your cake mix to the bowl, then the oil and eggs.
Mix using a scraping spatula until you have a thick dough.
Add your chips, use as little or as much as you want but only add a little at a time so that they are mixed in well.
Get out your cookie sheet and use a regular spoon to scoop balls of dough to make your cookies.
Put them into the oven for 8 minutes then check to make sure they are done. They might need more time to cook but don't cook them too long because the bottom will burn.

Tips and tricks:
Like most cookies, they won't look done on the top but they will be done on the bottom. When they are completely cooked on the bottom, it is time to take them out because if you wait for the tops to be done, the bottom will burn.
Don't make them too big because they expand while baking.
Do not use all the dough at once, this makes up to 2 dozen cookies.
Make the cookies somewhat small so you will have lots of them.
I have never tried these with any fruit or anything in these but that might be good too.
These cookies are totally customizable so try every combination of flavors possible. I've even seen sprinkles added into the dough to make festive birthday cookies.

Dump cake

Things you need: 

1 can cherry pie filling 

1 can crushed pineapple (20oz)

1 box yellow cake mix (unprepared)

About 1.5 sticks of butter 

Optional: vanilla ice cream

What to do: 

Preheat oven to 350ºF

Get your cake pan (9"x13" works well but for a thicker cake use a smaller pan)

Dump the whole can of cherry pie filling into the pan and spread it evenly.

Carefully dump the pineapple on top of the cherry and make sure it is covering the cherry stuff. 

Dump the whole box of cake mix over the fruit, covering the whole pan. Do not mix anything. The cake should have layers.

Cut the butter in pads and cover the cake mix. You may not need all the butter now but after you bake it for a while you might need more. 

Bake the cake for 35 minutes then check to make sure all the butter is melted. 

If there is still dry cake mix, cut more butter and cover these dry spaces. Bake for 5 more minutes and check again.

Repeat until all the cake is golden brown. 

Cool the cake and serve warm with vanilla ice cream.

Tips and tricks:

Use a soft spatula to help you get all the pie filling out of the can and spread evenly on the bottom of the pan.

Take your time pouring the cake mix so you don't have to even it out.

After baking, if there are still spots where the melted butter has not covered, use a half pad of butter to cover these areas if they are small enough.

Sometimes, there is enough butter melted on the surface of the cake that you can either tilt the pan or use the same spatula (but cleaned off and dried) or a spoon to move the butter around. just be careful not to burn yourself.

This is best served warm with vanilla ice cream but still good cold. It can be re-warmed in the microwave if you'd like. 

Instead of cherry pie filling, I have used blueberry and it was just as good. You can choose any pie filling you'd like,  mix and match flavor combinations to make it your own. This cherry-pineapple is still my favorite.