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 the oven to 350°F. Line a baking sheet with a silicone mat or parchment paper.
In a large bowl, whisk together the cake mix, oil, and eggs until combined. Add in any additional mix-in's, if using. If you have time, refrigerate the dough for 15 to 20 minutes (it will make it a little easier to work with, since the dough is sticky).
In a shallow bowl, add the cinnamon sugar. Using a medium cookie scoop or spoon, scoop dough onto the baking sheet. Roll dough into balls and coat in cinnamon sugar.
Bake 9 to 11 minutes, or until the cookies are set but before they brown. Let cool on the baking sheet a couple minutes before transferring to a cooling rack to cool completely.
Once cookies have cooled, store in an airtight container for up to 3 days.
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.Storage: Store in an airtight container or bag at room temperature for up to 3 days.Freeze: Make sure they have cooled completely. To prevent them from sticking together, I like to pre-freeze the cookies first. Simply freeze on a baking sheet for about 30 minutes, so that they harden. Then place in a freezer bag or container and freeze for up to 3 months. Let thaw on the counter a few hours before enjoying.