Ingredients

1

                        pouch (17.5 oz) Betty Crocker™ oatmeal cookie mix

1/2

cup butter, softened

1

egg

1

tablespoon water

1

zucchini, grated, squeezed dry

1/3

cup sliced almonds

Preparation

Heat oven to 350°F. Line 2 cookie sheets with cooking parchment paper.

In medium bowl, stir cookie mix, butter, egg and water until soft dough forms. Gently stir in zucchini and half of the almonds.

Drop dough by rounded tablespoonfuls about 2 inches apart onto cookie sheets. Top with remaining almonds.

Bake 11 to 13 minutes or until edges are golden brown. Remove from cookie sheets to cooling racks. Cool completely before storing.