Sandra Lee semi-homemade

Ingredients

• 1 package (17.5-ounce) oatmeal cookie mix, Betty Crocker®

• ¹/³ cup canola oil, Wesson®

• 1 large egg, lightly beaten

• 3 tablespoons dark rum, Myers’s®

Directions

1. Preheat oven to 375 degrees F.

2. In a large bowl, combine oatmeal cookie mix, canola oil, egg, and rum. Stir to form a dough. Drop by rounded tablespoons onto ungreased cookie sheet.

3. Bake in preheated oven for 9 to 11 minutes.* Remove from cookie sheet; cool on wire rack.

NOTE: If you like, you can bake only as many cookies as you need. The cookie dough will keep, covered, in refrigerator for 4 to 5 days.