Probably should have saved these for the fall (as an Oktoberfest tie-in, get it?), but as I have made these twice in the last couple of weeks, the recipe is fresh on my mind.
GERMAN CHOCOLATE COOKIES
1 box German chocolate cake mix
1/2 cup melted butter
1/4 cup water
Half of a bag each of semi-sweet chocolate chips and butterscotch chips
Mix all ingredients together. Bake at 350 degrees for approximately 12 minutes. Yield: 36 cookies.
These suckers are hard to kill - the dough retains its integrity without refrigeration between batches, and as a result the cookies don't spread all that much. I use a cookie scoop with these, which (because of the aforementioned minimal spreading) generates a cookie that's fairly tall and not terribly wide. Perhaps because of their proportions (maybe it's a ratio of density to surface area thing?), they are very, very hard to burn. And you can get more than three dozen out of one recipe. They are my go-to cookie in situations where I need LOTS AND LOTS of cookies, because it is so easy to double the recipe and crank out dozens and dozens of these suckers.