Honey Nugget Cookies
Yield
servingsPrep
15 minCook
15 minReady
30 minTrans-fat Free, High Fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | cup |
vegetable shortening
|
*
|
| 1 | cup |
brown sugar
|
*
|
| 1 | cup |
honey
|
|
| 1 | teaspoon |
baking powder
|
|
| 1 | teaspoon |
baking soda
|
|
| 1 | teaspoon |
cinnamon
|
|
| 3 | cups |
all-purpose flour
|
|
| 3 | cups |
rolled oats
|
|
| 2 | large |
eggs
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 237 | ml |
vegetable shortening
|
*
|
| 237 | ml |
brown sugar
|
*
|
| 237 | ml |
honey
|
|
| 5 | ml |
baking powder
|
|
| 5 | ml |
baking soda
|
|
| 5 | ml |
cinnamon
|
|
| 7.1E+2 | ml |
all-purpose flour
|
|
| 7.1E+2 | ml |
rolled oats
|
|
| 2 | large |
eggs
|
|
Directions
Preheat oven to 350℉ (180℃).
Cream shortening, sugar, honey, and eggs.
Stir in remaining ingredients.
Drop by teaspoonful onto ungreased cookie sheet.
Bake at 350℉ (180℃) for 10 to 12 minutes.
