Pumpkin Cranberry Breakfast Cookies

24
Servings
40m
Prep Time
15m
Cook Time
55m
Ready In


"Recipe source: newspaper"

Original recipe yields 24 servings
OK

Nutritional

  • Serving Size: 1 (26 g)
  • Calories 77
  • Total Fat - 4.6 g
  • Saturated Fat - 1.1 g
  • Cholesterol - 11.2 mg
  • Sodium - 87.7 mg
  • Total Carbohydrate - 8.1 g
  • Dietary Fiber - 0.9 g
  • Sugars - 3.2 g
  • Protein - 1.4 g
  • Calcium - 10.4 mg
  • Iron - 0.4 mg
  • Vitamin C - 0.8 mg
  • Thiamin - 0 mg

Step 1

In a bowl combine dry ingredients (flour-salt).

Step 2

In the bowl of an electric mixer on medium speed beat together the butter, oil and syrup until creamy. Add egg, vanilla and pumpkin, beating until smooth. Add flour mixture and beat 30 seconds. Fold in oats, cranberries and walnuts. Refrigerate for 30 minutes.

Step 3

Preheat oven to 350 degrees F.

Step 4

Line baking sheets with waxed paper.

Step 5

Scoop dough by heaping tablespoons 2 inches apart onto baking sheets.

Step 6

Ake for 12-15 minutes or until light golden.

Step 7

Remove from oven and transfer cookie to a wire rack to cool.

Tips & Variations


No special items needed.

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