Step 1

Preheat oven to 350°F. Line large cookie sheets with parchment paper or silicone mat. Set aside.

Step 2

In large bowl, place mix, eggs and oil. With electric mixer, mix on low speed until dough forms (about 1 minute).

Step 3

Stir in 1 cup of the white chocolate chips. Cover and refrigerate for 30 minutes to 1 hour or until firm enought to shape into balls.

Step 4

Drop rounded balls of dough, about 2 tablespoons each, onto prepared baking sheets. Using the remaining ¼ cup of chips, stick a few more chips on top of the dough balls (I used about 4 chips per cookies).

Step 5

Bake for 10 minutes. Do not let cookies brown. Allow to cool on baking sheet for 3 minutes. They are soft at first, but firm up as they cool. Transfer to a wire rack to cool completely. Store in an airtight container for up to one week (if they last that long). Or freeze for several months.