| 1 | pouch (1 lb 1.5 oz) Betty Crocker® oatmeal cookie mix |
| 2 | tablespoons wheat germ |
| 2 | tablespoons ground flaxseed |
| 3/4 | teaspoon ground cinnamon |
| 1/3 | cup canola or vegetable oil |
| 4 | tablespoons water |
| 2 | egg whites |
| 1/2 | cup dried cranberries |
| 1/2 | cup coarsely chopped walnuts |
| 1/3 | cup dark chocolate chips |
| 1. | Heat oven to 375°F. In large bowl, stir cookie mix, wheat germ, flaxseed, cinnamon, oil, water and egg whites until well blended. Stir in cranberries, walnuts and chocolate chips. |
| 2. | On ungreased cookie sheets, drop dough by teaspoonfuls 2 inches apart. |
| 3. | Bake 8 to 10 minutes until edges are light golden brown. Cool 2 minutes; remove from cookie sheets to cooling racks. Cool completely. |
|
| You can freeze these cookies tightly wrapped for up to two months. |
Nutrition Information:
100 ( 40); 4 1/2g ( 1/2g, 0g); 0mg; 55mg; 14g ( 0g, 8g); 1g 0%; 0%; 0%; 0% 1 ; 0 ; 1 1