ddss37
Cathlete
* Exported from MasterCook *
5 Grain Cookies
Recipe By :
Serving Size : 28 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 1/2 cups 5 Grain Rolled Cereal
1 cup Whole Wheat flour
1/2 teaspoon baking soda
1/2 teaspoon sea salt
1/2 cup butter
1 cup brown sugar
1/2 teaspoon vanilla
1/2 cup water
2 egg
1/2 cup pecan halves
1/2 cup coconut flakes
1/2 cup dried cranberries
1/2 cup raisin
Preheat oven to 375 degrees. Lightly grease 2 cookie sheets and set aside.
In a large bowl, sift together the flour, baking soda and salt.
Chop pecans into coarse pieces and set aside.
In another bowl, cream butter and sugar until smooth then blend in water and vanilla. Beat eggs and add to butter mixture.
Stir flour mixture into the egg and butter mixture. Add cereal and all remaining ingredients. Mix well. Refridgerate dough if sticky.
Drop by spoonfuls (rounded) onto the prepared cookie sheets.
Bake 10-12 minutes. When done, edges should be brown but tops golden - not dark brown.
Description:
"Bob's Red Mill Standard Cookies"
Yield:
"1 cookie"
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 107 Calories; 5g Fat (44.2% calories from fat); 2g Protein; 14g Carbohydrate; 3g Dietary Fiber; 24mg Cholesterol; 97mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 1 Fruit; 2 1/2 Fat; 1/2 Other Carbohydrates.
NOTES : Refridgerating dough makes the cookies less flat. Make sure not to overcook the cookies or they will lose their chewiness. I used King Arthur AP Flour instead of whole wheat to lessen density of cookies.
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0
5 Grain Cookies
Recipe By :
Serving Size : 28 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 1/2 cups 5 Grain Rolled Cereal
1 cup Whole Wheat flour
1/2 teaspoon baking soda
1/2 teaspoon sea salt
1/2 cup butter
1 cup brown sugar
1/2 teaspoon vanilla
1/2 cup water
2 egg
1/2 cup pecan halves
1/2 cup coconut flakes
1/2 cup dried cranberries
1/2 cup raisin
Preheat oven to 375 degrees. Lightly grease 2 cookie sheets and set aside.
In a large bowl, sift together the flour, baking soda and salt.
Chop pecans into coarse pieces and set aside.
In another bowl, cream butter and sugar until smooth then blend in water and vanilla. Beat eggs and add to butter mixture.
Stir flour mixture into the egg and butter mixture. Add cereal and all remaining ingredients. Mix well. Refridgerate dough if sticky.
Drop by spoonfuls (rounded) onto the prepared cookie sheets.
Bake 10-12 minutes. When done, edges should be brown but tops golden - not dark brown.
Description:
"Bob's Red Mill Standard Cookies"
Yield:
"1 cookie"
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 107 Calories; 5g Fat (44.2% calories from fat); 2g Protein; 14g Carbohydrate; 3g Dietary Fiber; 24mg Cholesterol; 97mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 1 Fruit; 2 1/2 Fat; 1/2 Other Carbohydrates.
NOTES : Refridgerating dough makes the cookies less flat. Make sure not to overcook the cookies or they will lose their chewiness. I used King Arthur AP Flour instead of whole wheat to lessen density of cookies.
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0