Preheat oven to 350°F. Line a baking sheet with parchment paper and set aside.
Combine the cake mix, oil and eggs in a large bowl. Stir together until combined. Refrigerate the dough for 15-20 minutes.
Using a medium scoop or spoon, scoop the dough onto the prepared baking mat. Bake for 9-11 minutes, or until the cookies are set. You don’t want the edges to brown. Allow to cool on the pan for a couple minutes and then transfer to a cooling rack.
If desired, melt 1/2 cup chocolate and then dip half the cookie into the chocolate. Lay cookies onto a wax paper and add sprinkles on top if desired. Allow to cool.
Notes
Storage: To store, simply add to an airtight container or bag and keep at room temp for up to 5 days.Freezer instructions: Let them cool completely, then place in a freezer bag or covered container and freeze for up to 2 months.