Optional Mix-in’s (use 1/2-1 cup): Raisins, white chocolate chips, cinnamon chips or butterscotch chips, chopped nuts (pecans, walnuts, macadamia nuts or almonds)
Preheat oven to 350°F. Line a baking sheet with a silicone mat or parchment paper and set aside.
Combine the cake mix, oil and eggs in a large bowl. Stir together until combined. Add in any additional mix in's if desired. If you have the time, refrigerate the dough for 15-20 minutes (it will make it a little easier to work with, since it is sticky).
Using a medium scoop or spoon, scoop the dough onto the prepared baking mat. Roll the dough balls in cinnamon sugar.
Bake for 9-11 minutes, or until the cookies are set. You don’t want them to brown. Allow to cool on the pan for a couple minutes and then transfer to a cooling rack.
Once cookies have cooled, store in an airtight container for up to 3 days.
To dip in chocolate: Once cooled, melt the chocolate and then dip half the cookie into the white chocolate. Lay cookies onto a wax paper and add sprinkles if desired.Cinnamon sugar: Mix together 1/4 cup sugar and 1 Tablespoon of ground cinnamon.