Cranberry Quick Cookies

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

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  • Servings 36
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( 40 ) Ratings

40 Ratings

5 Stars 17%

4 Stars 3%

3 Stars 1%

2 Stars 2%

1 Stars 1%

Member Reviews ( 9 )
b6dce6d3-58a1-472d-9415-74cd345c63ff
Bake-Off® Contest 38, 1998
Cheektowaga, New York
  • ingredients 8
  • Prep Time 15 min
  • Total Time 45 min

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

Directions

  • 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

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.

© 2013 ®/TM General Mills All Rights Reserved

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