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Barnyard Cookies

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Recipe

 

Yield

5 dozen

Prep

15 min

Cook

15 min

Ready

30 min
Trans-fat Free, Good source of fiber

Ingredients

Amount Measure Ingredient Features
1 teaspoon almond extract
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¾ cup vegetable shortening
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1 ¼ cups brown sugar
packed
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2 tablespoons milk
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1 teaspoon vanilla extract
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1 each eggs
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1 ¾ cups all-purpose flour
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¼ teaspoon salt
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¾ teaspoon baking soda
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1 cup chocolate chips (semi-sweet)
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1 cup pecans
pieces
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1 cup crisp rice cereal
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Ingredients

Amount Measure Ingredient Features
5 ml almond extract
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177 ml vegetable shortening
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296 ml brown sugar
packed
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3E+1 ml milk
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5 ml vanilla extract
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1 each eggs
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414 ml all-purpose flour
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1.3 ml salt
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3.8 ml baking soda
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237 ml chocolate chips (semi-sweet)
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237 ml pecans
pieces
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237 ml crisp rice cereal
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Directions

Preheat oven to 350℉ (180℃).

Beat together until fluffy the almond extract, shortening, brown sugar, milk, vanilla and egg.

In separate bowl, combine flour, salt and soda.

Add flour mixture to other ingredients, blending well.

Stir in chip, pecans and cereal.

Place rounded teaspoons of dough on a ungreased cookie sheet.

Leaving 2 inches between cookies.

Bake 10 to 13 minutes or until golden around the edges.

Makes 5 dozen.



* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 102g (3.6 oz)
Amount per Serving
Calories 40947% from fat
 % Daily Value *
Total Fat 21g 33%
Saturated Fat 2g 11%
Trans Fat 0g
Cholesterol 47mg 16%
Sodium 270mg 11%
Total Carbohydrate 15g 15%
Dietary Fiber 4g 16%
Sugars g
Protein 20g
Vitamin A 2% Vitamin C 1%
Calcium 4% Iron 19%
* based on a 2,000 calorie diet How is this calculated?
 

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