Q: I'm looking for a cookie that I can make with a cake mix. I stock up on them when they go on sale, and I often need to make a batch of cookies for church or school functions. Any suggestions? I've really loved your other cake mix Recipe Doctor recipes, so I trust you can do this, too.

A: I am so glad this reader has enjoyed the cake mix recipes thus far. Cake mixes do come in handy, and I've noticed at least one brand (Duncan Hines) is able to label their mixes as "trans-fat free." Now, if only we could get the cake mix companies to start making them with half whole-wheat flour. ...

I'm sharing with you one of my favorite cake mix cookie recipes — the original recipe is from Duncan Hines. Instead of two eggs, I added one higher omega-3 egg and 3 tablespoons of egg substitute, and I added 3 tablespoons of canola oil and 5 tablespoons fat-free sour cream instead of 1/2 cup of vegetable oil. I doubled the vanilla extract but left the 1 cup of butterscotch chips alone. I often reduce the chips when I makeover recipes but in this cookie, 1 cup seemed like the minimum I would need.

These changes cut the fat in half and the calories decreased by 25 percent a cookie.Butterscotch Spice Cake Mix Cookies

Makes 28 cookies

Hands on: 15 minutes Total time: 25 minutes

Original recipe contains 150 calories, 8.2 grams fat, 3 grams saturated fat, and 20 milligrams cholesterol per cookie.

1 package Duncan Hines Moist Deluxe Spice Cake Mix (no trans fat)

1 large egg, higher omega-3 if available

3 tablespoons egg substitute

3 tablespoons canola oil

5 tablespoons fat-free sour cream

2 teaspoons vanilla extract

1 cup butterscotch chips

Preheat oven to 375 degrees. Coat two cookie sheets or jelly roll pans with canola cooking spray.

In large mixing bowl, combine cake mix, egg, egg substitute, canola oil, fat free sour cream and vanilla extract beating on low speed until blended. Scrape sides of bowl and stir in butterscotch chips.

Use a cookie scoop to drop cookie dough about 2-inches apart on prepared baking sheets. Bake for about 8 minutes or until just starting to lightly brown around edges (the center of the cookie will still be very moist and soft). Remove cookies to cooling rack and store in airtight container when cool.

Per cookie: 125 calories (percent of calories from fat, 30), 1.6 grams protein, 20 grams carbohydrates, no fiber, 4.3 grams fat (2 grams saturated), 7 milligrams cholesterol, 133 milligrams sodium, 0.1 gram omega-3 fatty acid, 0.7 gram omega-6 fatty acid, 3 Weight Watchers points.

Elaine Magee is a registered dietitian and author of 25 books on nutrition and healthy cooking. Need us to help make your recipes healthier? E-mail Elaine Magee at betterhealth@ajc.com.