| 1 | box Betty Crocker® SuperMoist® yellow cake mix |
| 1/2 | cup packed brown sugar |
| 1/2 | cup butter or margarine, softened |
| 1/2 | cup shortening |
| 1/4 | cup water |
| 1 1/2 | teaspoons ground cinnamon |
| 1 | egg |
| 2 | cups quick-cooking or old-fashioned oats |
| 1 | cup raisins or chopped dates |
| 1/2 | cup chopped nuts, if desired |
| 1. | Heat oven to 375°F. In large bowl, beat cake mix, brown sugar, butter, shortening, water, cinnamon and egg with electric mixer on medium speed 1 minute until smooth. With spoon, stir in oats, raisins and nuts. |
| 2. | Drop dough by teaspoonfuls about 2 inches apart onto ungreased cookie sheets. |
| 3. | Bake 10 to 12 minutes (centers will be soft). Cool 1 minute; remove from cookie sheets. |
| Bake 12 to 14 minutes. |
|
| A spring-handled ice cream scoop works well for dropping dough onto a cookie sheet. |
Nutrition Information:
80 ( 30); 3 1/2g ( 1 1/2g, 0g); 5mg; 60mg; 10g ( 0g, 6g); 0g 0%; 0%; 0%; 0% 1/2 ; 0 ; 1 1/2