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.