- 1 (1 pound 1.5 ounce) pouch 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 ounces bittersweet baking chocolate, chopped
- Heat oven to 350 degrees 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.