Step 1

In a large bowl, stir in the cake mix, oil and eggs until thoroughly combined. Fold in the white chocolate chips.

Step 2

Refrigerate dough for at least 15-20 minutes so that dough is easier to shape into balls and cookies retain their shape and do not spread out. **Dough will still feel slightly sticky and wet when shaped into cookie dough balls but should turn out round and fluffy once baked.**

Step 3

Preheat oven to 375°F. Line two large baking pans with parchment paper or lightly coat with cooking spray. Set aside.

Step 4

Shape dough into rounded balls (or use at 2 tablespoon ice cream scoop for even cookies) and place onto prepared baking pans.

Step 5

Bake for 8-10 minutes or until edges are set. Remove from oven and let cool for 10 minutes, then move to wire rack to cool completely.