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Cranberry Quick Cookies

(41)
  10 reviews
  • 15 min prep time
  • 45 min total time
  • 8 ingredients
  • 36 servings
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Coconut adds tropical flavor to these tasty cranberries and oats cookies - perfect dessert to treat your guests.

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

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

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.
 

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Cookie
Calories
90
Calories from Fat
35
% Daily Value
Total Fat
4g
6%
Saturated Fat
1g
5%
Cholesterol
10mg
3%
Sodium
55mg
2%
Total Carbohydrate
13g
4%
Dietary Fiber
1g
4%
Sugars
7g
7%
Protein
1g
1%
% Daily Value*:
Vitamin A
0%
0%
Vitamin C
0%
0%
Calcium
0%
0%
Iron
2%
2%
Exchanges:
1/2 Starch; 1/2 Fruit; 1/2 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.
Comments + Recipe Twists

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