Reynolds® Parchment Paper
1 box (about 18.25 oz.) chocolate cake mix
1/4 cup oil
1/4 cup water
2 eggs
1 teaspoon vanilla extract
1 cup white chocolate chips
1/2 cup chopped macadamia nuts
1/2 cup mini chocolate chips

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