Making these strawberry cake mix cookies is surprisingly straightforward and requires minimal mixing technique. Start by creaming together the 1 cup of softened margarine and 1 cup of Crisco in a large mixing bowl until the mixture is light and fluffy.

Next, beat in the 8 large eggs one at a time, followed by the 2/3 cup of water, ensuring each addition is well incorporated before adding the next. The mixture should be smooth and well combined at this stage.

Gradually mix in all 4 boxes of strawberry cake mix, stirring just until the dry ingredients are fully incorporated - be careful not to overmix as this can lead to tough cookies. Gently fold in the 4 cups of white chocolate chips, distributing them evenly throughout the dough.

Using a tablespoon or cookie scoop, drop heaping spoonfuls of dough onto lightly greased cookie sheets, leaving adequate space between each cookie as they will spread during baking. Lightly flatten each cookie with your fingers or the back of a spoon.

Bake the cookies at 375°F for exactly 11 minutes or until the edges turn golden brown - watch them carefully as they can go from perfectly baked to overdone quickly. The centers may look slightly underbaked when you remove them, but they'll continue cooking on the hot pan. Immediately transfer the cookies to a cooling rack to prevent them from becoming soggy on the bottom, and allow them to cool completely before storing or serving.