1 pouch (17.5-ounce) oatmeal cookie mix, Betty Crocker®
1 cup granola, Quaker®
5 tablespoons sweetened dried cranberries, Craisins®
5 tablespoons golden raisins, Sun-Maid®
2 tablespoons pumpkin seeds
4 teaspoons sesame seeds
6 tablespoons unsweetened applesauce, Mott’s®
1⁄4 cup vegetable oil, Crisco®
Preheat oven to 375 degrees F. Line 2 cookie sheets with parchment paper. In a large bowl, combine cookie mix, granola, dried cranberries, golden raisins, pumpkin seeds, and sesame seeds. Add applesauce, oil, and egg, stirring with a wooden spoon until dough forms. Roll 1⁄4 cup of the dough into a ball and place on prepared cookie sheet. Flatten cookie with the bottom of a drinking glass. Repeat with remaining dough, spacing 3 inches apart.
Bake in preheated oven for 12 to 14 minutes or until edges are firm and bottoms are lightly browned. Cool on cookie sheets for 5 minutes. Transfer to wire racks; let cool.