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On the Go Breakfast Cookies

31 Ratings
32 Comments
  • Prep 15 min
  • Total 1 hr 10 min
  • Ingredients 7
  • Servings 24

Oats, berries and flaxseed elevate oatmeal cookies to super breakfast cookies. MORE+ LESS-

Bake-Off® Contest 46, 2013
Forest Lake, Minnesota

Ingredients

1
package Pillsbury™ Big Deluxe® refrigerated oatmeal raisin cookies
1/2
cup Pillsbury™ Creamy Supreme™ Coconut Pecan Frosting
1/2
cup quick-cooking or old-fashioned oats
1/4
cup flaxseed
1
cup walnuts, coarsely chopped
2
tablespoons sweetened dried cranberries
1/2
cup unsweetened shredded coconut

Steps

Hide Images
  • 1
    Heat oven to 350°F. Spray large cookie sheets with Crisco® Original No-Stick Cooking Spray. Let cookie dough stand at room temperature 10 minutes to soften.
  • 2
    In large bowl, place all ingredients. Beat with electric mixer on medium speed until well mixed. Drop dough by rounded tablespoonfuls 2 inches apart on cookie sheets.
  • 3
    Bake 12 to 16 minutes or until edges are light golden brown. Cool completely on cookie sheets, about 20 minutes.
 

Nutrition Information

Nutrition Facts

Serving Size: 1 Serving
Calories
170
Calories from Fat
90
% Daily Value
Total Fat
10g
15%
Saturated Fat
3g
15%
Trans Fat
0g
Cholesterol
0mg
0%
Sodium
60mg
3%
Potassium
45mg
1%
Total Carbohydrate
18g
6%
Dietary Fiber
1g
7%
Sugars
0g
Protein
2g
% Daily Value*:
Vitamin A
0%
0%
Vitamin C
0%
0%
Calcium
0%
0%
Iron
4%
4%
Exchanges:
1/2 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 2 Fat;
Carbohydrate Choice
1
*Percent Daily Values are based on a 2,000 calorie diet.
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