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Create a Pan Cookies

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YIELD

servings

PREP

15 min

COOK

20 min

READY

35 min

Ingredients

base
2 ¼ 532
1 5
TEASPOON ML BAKING SODA
½ 2.5
TEASPOON ML SALT
1 237
CUP ML BUTTER
softened
¾ 177
CUP ML SUGAR
¾ 177
CUP ML BROWN SUGAR
firmly packed *
1 5
TEASPOON ML VANILLA EXTRACT
2 2
LARGE LARGE EGGS
6 173.4
Granola nut cookies
2 473
CUPS ML GRANOLA CEREAL *
1 237
1 237
CUP ML WALNUTS
chopped
Apricot cashew cookies
2 473
CUPS ML GRANOLA CEREAL *
1 237
CUP ML APRICOTS, DRIED *
1 237
CUP ML CASHEW NUTS
dry roasted, chopped *
Apple oatmeal cookies
2 ¼ 532
1 237
CUP ML APPLES
pared. diced *
¾ 3.8
TEASPOON ML CINNAMON
Carrot pineapple cookies
½ 2.5
TEASPOON ML CINNAMON
¼ 1.3
TEASPOON ML ALLSPICE
¼ 1.3
TEASPOON ML NUTMEG
1 237
CUP ML CARROTS
grated
8 231.2
OUNCES ML/G PINEAPPLE, CANNED, CRUSHED
drained well
¾ 177
CUP ML WHEAT GERM

Directions

Preheat oven to 375℉ (190℃).

In bowl, combine flour, baking soda and salt; set aside.

In bowl, beat butter, sugars and vanilla until creamy.

Beat in eggs.

Gradually add flour mixture.

Stir in chocolate chips and ingredients for whatever type cookie you want to make.

Spread into ungreased 15×10 inch jelly roll pan.

Bake 18 to 20 minutes.

Cut into 35 bars when cooled.

GRANOLA NUT: Add ingredients listed when it calls for in recipe.

APRICOT CASHEW: Add ingredeints listed when it calls for in APPLE OATMEAL: Decrease flour to 2 cups. Add ingredients listed when it calls for in recipe. CARROT PINEAPPLE: Increase flour to 2¾ cups. Add ingredients listed when it calls for in recipe.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 423g (14.9 oz)
Amount per Serving
Calories 1529 50% from fat
 % Daily Value *
Total Fat 84g 129%
Saturated Fat 38g 190%
Trans Fat 0g
Cholesterol 228mg 76%
Sodium 827mg 34%
Total Carbohydrate 60g 60%
Dietary Fiber 14g 56%
Sugars g
Protein 62g
Vitamin A 124% Vitamin C 13%
Calcium 13% Iron 55%
* based on a 2,000 calorie diet How is this calculated?
Trans-fat Free, High Fiber
 

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