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Cranberry Quick Cookies

Cranberry Quick Cookies
  • Prep 15 min
  • Total 45 min
  • Ingredients 8
  • Servings 36
Coconut adds tropical flavor to these tasty cranberries and oats cookies - perfect dessert to treat your guests.
Updated November 24, 2010
Bake-Off® Contest 38, 1998
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.

Nutrition Facts

Serving Size: 1 Cookie
Calories
90
Calories from Fat
35
Total Fat
4g
6%
Saturated Fat
1g
5%
Cholesterol
10mg
3%
Sodium
55mg
2%
Total Carbohydrate
13g
4%
Dietary Fiber
1g
4%
Sugars
7g
Protein
1g
% 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.
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