Ingredients
1
pouch (1 lb 1.5 oz) Betty Crocker™ oatmeal cookie mix
1/4
cup toasted wheat germ
3
tablespoons butter or margarine, softened
3
tablespoons canola oil
3
tablespoons water
1
egg white
1/2
cup dried blueberries
1/4
cup whole almonds, chopped
2
oz bittersweet baking chocolate, chopped
Preparation
Heat oven to 350°F. In large bowl, stir cookie mix, wheat germ, butter, oil, water and egg white until soft dough forms. Stir in blueberries, almonds and chocolate.
On ungreased cookie sheets, drop dough by rounded tablespoonfuls 2 inches apart.
Bake 11 to 13 minutes or until edges are light golden brown. Cool 5 minutes; remove from cookie sheets to cooling rack.
