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Oh-So Good Cookies

 

Bonnie Graber of Oak Creek sent this recipe for an old-fashioned kitchen sink cookie that would be good any time of the year.
210

Yield

24

servings

Prep

15

min

Cook

16

min

Ready

31

min

Trans-fat Free, Sugar-Free, Low Sodium
 

Ingredients

1 cup butter
room temperature
1 cup brown sugar
packed
*
1 cup granulated sugar replacement
*
2 large eggs
1 teaspoon vanilla extract
2 cups all-purpose flour
1 teaspoon baking powder
½ teaspoon salt
1 teaspoon baking soda
1 ½ cups cranberries, dried
sweetened
*
1 ½ cups pecans
chopped
1 cup rolled oats
1 ½ cups captain crunch cereal
Post Select Maple Pecan
*
1 cup butterscotch chips
*

Directions

Preheat oven to 350℉ (180℃).

In large mixing bowl, cream butter and sugars.

Add eggs and vanilla; mix well.

Sift together flour, baking powder, salt and baking soda; add to butter mixture in two batches.

Stir in cranberries, pecans, oats, cereal and butterscotch chips.

Drop by teaspoonfuls 2 inches apart onto lightly greased cookie sheet.

Bake in preheated oven 10 to 12 minutes, or until lightly browned.

 

* not incl. in nutrient facts

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Comments

Nutrition Facts

Serving Size 38g (1.3 oz)
Amount per Serving
Calories 18466% of calories from fat
 % Daily Value *
Total Fat 14g 21%
Saturated Fat 6g 28%
Trans Fat 0g
Cholesterol 38mg 13%
Sodium 133mg 6%
Total Carbohydrate 4g 4%
Dietary Fiber 2g 7%
Sugars g
Protein 7g
Vitamin A 5% Vitamin C 0%
Calcium 2% Iron 6%
* based on a 2,000 calorie diet How is this calculated?

 

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