| 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 |
| 1. | 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. |
| 2. | On ungreased cookie sheets, drop dough by rounded tablespoonfuls 2 inches apart. |
| 3. | Bake 11 to 13 minutes or until edges are light golden brown. Cool 5 minutes; remove from cookie sheets to cooling rack. |
| No change. |
|
| Using dried cranberries, chopped white chocolate and pecans makes a tasty variation. |
Nutrition Information:
120 ( 45); 4 1/2g ( 1 1/2g, 0g); 0mg; 75mg; 17g ( 1g, 8g); 2g 0%; 0%; 0%; 4% 1/2 ; 1/2 ; 0 ; 1 1