Silver City Nuggets
Yield
12 servingsPrep
10 minCook
20 minReady
30 minTrans-fat Free, High Fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | cup |
butter
or margarine |
|
| 2 | cups |
brown sugar
|
*
|
| 1 | tablespoon |
vanilla extract
|
|
| 2 | cups |
granola
|
|
| 3 | cups |
rolled oats
|
|
| 2 | cups |
pecans
|
|
| ¼ | teaspoon |
salt
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 237 | ml |
butter
or margarine |
|
| 473 | ml |
brown sugar
|
*
|
| 15 | ml |
vanilla extract
|
|
| 473 | ml |
granola
|
|
| 7.1E+2 | ml |
rolled oats
|
|
| 473 | ml |
pecans
|
|
| 1.3 | ml |
salt
|
|
Directions
Melt butter and mix in sugar and vanilla.
Mix in remaining ingredients.
Mixture will be very crumbly.
Spoon loosley into muffing ints.
DO NOT PACK DOWN! Use 1 to 2 table spoons in eahc cup and fill it no more than ⅓ full.
Bake at 350℉ (180℃) for 15 to 20 minutes or until mixture in cups is brown and bubbling.
Remove from oven and allow to cool in tins for 15 minutes before popping the cookies out
