Bake-Off® Contest 38, 1998
Cheektowaga, New York

Cranberry Quick Cookies

Coconut adds tropical flavor to these tasty cranberries and oats cookies - perfect dessert to treat your guests.

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  • prep time 15 min
  • total time 45 min
  • ingredients 8
  • servings 36
 

Ingredients

1
(15.6-oz.) pkg. Pillsbury™ Cranberry Quick Bread & Muffin Mix
3/4
cup quick-cooking rolled oats
1/2
cup coconut
1/2
cup sweetened dried cranberries
1/2
teaspoon grated orange peel
1/2
cup oil
1 tablespoon water
2
eggs

SAVE ON THIS RECIPE!

LOCATION

Steps

  • 1 Heat oven to 350°F. In large bowl, combine quick bread mix, oats, coconut, cranberries and orange peel; mix well. Add oil, water and eggs; mix well. Drop by heaping teaspoonfuls 2 inches apart onto ungreased cookie sheets.
  • 2 Bake at 350°F. for 10 to 13 minutes or until bottoms are golden brown. Remove from cookie sheets.
  • 1 Heat oven to 350°F. In large bowl, combine quick bread mix, oats, coconut, cranberries and orange peel; mix well. Add oil, water and eggs; mix well. Drop by heaping teaspoonfuls 2 inches apart onto ungreased cookie sheets.
  • 2 Bake at 350°F. for 10 to 13 minutes or until bottoms are golden brown. Remove from cookie sheets.

Nutritional information

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Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Cookie
Calories
90
(
Calories from Fat
35),
% Daily Value
Total Fat
4g
4%
(Saturated Fat
1g,
1%
),
Cholesterol
10mg
10%;
Sodium
55mg
55%;
Total Carbohydrate
13g
13%
(Dietary Fiber
1g
1%
  Sugars
7g
7%
),
Protein
1g
1%
;
% Daily Value*:
Vitamin A
0%;
Vitamin C
0%;
Calcium
0%;
Iron
2%;
Exchanges:
1/2 Starch; 1/2 Fruit; 1/2 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.