Ingredients
- 2 eggs
- 1 tsp vanilla extract (I use extra)
- 1 cup macadamia nuts
- coarsley chopped
- 3/4 cup butter or margarine
- softened
- 6 oz white chocolate baking bar
- coarsley chopped
- 1 cup quick cooking oats (not instant or old fashioned)
- 1 packages Duncan Hines moist deluxe french vanilla cake mix
Instructions
- Preheat oven to 375.
- Combine cake mix, butter, eggs and vanilla extract in a large bowl.
- Beat at low speed with an electric mixer until moistened.
- Beat at medium speed until mixture is blended and smooth.
- Stir in oats, macadamia nuts and chopped white chocolate baking bar.
- Drop by tablespoonfuls 2 inches apart on ungreased baking sheets.
- Bake for 12 to 13 minutes or until edges are light golden brown.
- Cool 1 minute on baking sheets.
- Remove to cooling racks.
- *For a flavor variation, use Duncan Hines moist deluxe swiss chocolate cake mix.
- *
- **This recipe brought to you courtesy of Duncan Hines Recipes & More**
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