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**