1- Heat oven to 350°. Beat half of the cake mix, the butter, vanilla and eggs in large bowl with electric mixer on medium speed until smooth, or mix with spoon. Stir in remaining cake mix, the nuts and chocolate chips.
2- Drop dough by rounded tablespoonfuls about 2 inches apart onto ungreased cookie sheet.
3- Bake 10 to 12 minutes or until edges are set (centers will be soft). Cool 1 minute remove from cookie sheet to wire rack.
High Altitude (3500 to 6500 feet): No changes.
1 Cookie: Calories 110 (Calories from Fat 55) Fat 6g (Saturated 3g) Cholesterol 15mg Sodium 90mg Carbohydrate 13g (Dietary Fiber 0g) Protein 1g. % Daily Value: Vitamin A 0% Vitamin C 0% Calcium 0% Iron 0%.
Double-Chocolate Chip Cookies: Use SuperMoist chocolate fudge or devil's food cake mix instead of the yellow cake mix.
Ice-Cream Cookie Sandwiches: For each sandwich, place 1 heaping tablespoon of slightly softened ice cream between bottoms of 2 cookies and press sandwich in center to spread ice cream. Freeze uncovered on cookie sheet about 1 hour or until firm. Wrap each sandwich in plastic wrap, and store in the freezer in a plastic freezer bag.
Betty's Tip: For best results, store these chewy cookies in a tightly covered container so they stay moist.
From "Betty Crocker's Ultimate Cake Mix Cookbook." Text Copyright 2004 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
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