Yummy!

I made these yesterday and they were even better today! Is that possible? Maybe it was all the dough I ate, then the cookies I had to taste from each batch...Well I am not sure how many will be left tomorrow night when Paul gets back into town. Thankfully there is another box of cake in the pantry! 

Soft and Thick Sugar Cookies

Cookies:
1 18 oz box white cake mix with pudding in the mix
2/3 cup flour
2 large eggs
1/3 cup canola oil
2 T sour cream (I used reduced fat)

Preheat oven to 350 degrees.  In a large mixing bowl, stir together cake mix and flour.  Add eggs, oil and sour cream and mix on medium speed until incorporated.  Batter will be fairly stiff.  Use a cookie scoop or roll into approximately one inch balls and bake on a baking sheet lined with a Silpat or parchment paper.  This will help keep the bottoms of the cookies from browning.  Use the heel of your hand or a glass dusted with sugar to gently flatten cookies to about a half inch thick.  You don't want the bottoms to be browned or you've overbaked these.  Bake approximately ten minutes until just set.  Let cool about one minute on the pan and then transfer to wire racks to cool completely.