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.
Drizzle with melted white chocolate chips for a more professional look.
Makes 36 cookies.
© 2008 and ®/™ Reynolds, used with permission.
Submitted by: Reynolds
