|7oz box Jiffy Blueberry Muffin Mix (this is NOT to be confused with those big boxes of mix that come with a can of blueberries...these little boxes are usually under a dollar and are pretty much a staple in my house)|
|⅓||c brown sugar|
|½||tsp baking powder|
|dash of salt|
|1||c quick oats|
|⅔||c sweetened shredded coconut|
1. Preheat oven to 350. Lightly grease or spray a baking sheet with nonstick spray. I used my muffin top pan (a tip I picked up from Picky Palate) for extra large cookies. Just spray the pan with nonstick spray and press about a quarter cup of cookie dough into each muffin top cup. 2. Cream margarine and both sugars until light and fluffy. Add egg and vanilla and beat on medium speed until well blended. 3. In a separate bowl, combine muffin mix, flour, baking powder, coconut, salt, and quick oats. Slowly add to butter/sugar mixture and mix well. 4. Drop by spoonfuls onto greased cookie sheets, or press into muffin top pan. 5. Bake small cookies 8-10 minutes and large cookies 15 minutes or until edges are golden brown. 6. Makes about 30-35 normal cookies or 12 large cookies from a muffin top pan.