Chocolate Macadamia Cookies
PREHEAT oven to 350°F. Line 2 cookie sheets with Reynolds® Parchment Paper; set aside.
BEAT cake mix, oil, water, eggs and vanilla extract together in a large bowl, with an electric mixer, until well blended.
STIR in white chocolate chips, nuts and chocolate chips. Drop by heaping tablespoons onto parchment-lined cookie sheets.
BAKE 10 to 12 minutes or until set. Slide parchment with cookies onto a wire rack to cool .Cool cookies completely before removing with spatula.
REYNOLDS KITCHENS TIP: Drizzle with melted white chocolate chips for a more professional look.