Pumpkin Cranberry Breakfast Cookies
Recipe: #25692
February 23, 2017
Categories: Breakfast, Desserts, Cookies, Snacks, Oats, Walnut, Cranberry, Brunch, Oven Bake, Heart Healthy, High Fiber, Low Cholesterol, Low Fat, Vegetarian, Kosher Dairy, more
"Recipe source: newspaper"
Original is 24 servings
Ingredients
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 by Step Method
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
No special items needed.
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