1 pkg. Duncan Hines wild blueberry muffin mix
3/4 c. quick-cooking oats
1/4 c. brown sugar
1/3 c. cooking oil
1 tbsp. milk
1 egg

Preheat oven to 375 degrees. Wash blueberries; drain on paper towels. In a medium bowl, combine all but the blueberries and mix well. Drop from a teaspoon onto an ungreased cookie sheet. Make a deep depression in the center of each cookie and fill with 7 or 8 well-drained blueberries. Push dough from the sides to cover the berries and pat down. Bake for 8 to 10 minutes until light brown. Makes 2 1/2 dozen medium cookies.