Oatmeal Cookies with A-Peel

(from sabrinatang’s recipe box)

NUTRITION PER SERVING (serving size: 1 cookie)

CALORIES 78(22% from fat); FAT 1.9g (sat 0.7g,mono 0.5g,poly 0.5g); PROTEIN 1.6g; CHOLESTEROL 7mg; CALCIUM 10mg; SODIUM 69mg; FIBER 0.8g; IRON 0.5mg; CARBOHYDRATE 13.8g

Source: Cooking Light, JUNE 2000

Serves 48 people

Categories: cookies, cooking light, dessert

Ingredients

  • 1 cup sweetened dried cranberries (such as Craisins) or raisins
  • 1/2 cup orange juice
  • 1/2 cup granulated sugar
  • 1/2 cup packed brown sugar
  • 1/4 cup butter or stick margarine, softened
  • 2 tablespoons light-colored corn syrup
  • 1 large egg
  • 1 1/2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 3 cups regular oats
  • 1/3 cup coarsely chopped walnuts
  • 1 tablespoon grated orange rind
  • Cooking spray

Directions

  1. Preheat oven to 375°.

  2. Combine cranberries and orange juice in a bowl; cover and let stand 10 minutes.

  3. Beat the sugars and butter at medium speed of a mixer until light and fluffy. Add corn syrup and egg; beat well. Stir in cranberry mixture.

  4. Lightly spoon flour into dry measuring cups, and level with a knife. Combine flour, baking soda, baking powder, and salt in a bowl, stirring well with a whisk. Add the oats, walnuts, and orange rind; stir well. Add to sugar mixture; stir until well-blended.

  5. Drop by level tablespoons 2 inches apart onto baking sheets coated with cooking spray. Bake at 375° for 8 minutes or until almost set. Cool on a wire rack.

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