Butter Almond Blend Cookies

July 23, 2013

My family gobbled them up in no time!

1 box Pillsbury Moist Butter Yellow Cake Mix
1/2 cup (1 stick) butter, softened
2 large eggs
2/3 cup quick-cooking oats
1-1/2 cups total of the following
3/4 cup Back to Nature Bar Harbor Blend consisting of cranberries, dark chocolate covered almonds, and vanilla almonds, chopped
1/4 cup sweetened flake coconut
1/2 cup milk chocolate morsels

Preheat oven to 350?. Spray baking sheet with non-stick spray. In large bowl place half the cake mix along with softened butter and eggs. On medium-high of an electric mixer blend the mixture for 1-2 minutes. With a wooden spoon stir in remaining cake mix, oats, almond blend, coconut and chocolate morsels till combined. Using a cookie scoop, scoop out balls and place 2 inches apart on prepared cookie sheet. Flatten the cookies slightly using a shot glass. Bake for 8-10 minutes or until edges are firm and center is just barely set. Cool 3 minutes, transfer to wire rack.

Nutritions

Calories
144

Sodium
87mg
3% DV

Fat
11g
17% DV

Protein
2g
4% DV

Carbs
7g
2% DV

Fiber
0.7g
2% DV