Cranberry Crunch Cookies

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7 users rated this recipe an average rating of 3.5
  • Makes: 48 servings
  • Yields: 4 dozen cookies
  • Prep: 30 mins
  • Bake: 8 mins 350°F per batch
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Cranberry Crunch Cookies
Ingredients
1
teaspoon baking powder
1/2
teaspoon ground cinnamon
1/4
teaspoon salt
3/4
cup packed brown sugar
2
eggs
1
teaspoon vanilla
1
13 ounce whole grain cereal flakes with cranberries and almonds (such as Post Selects Cranberry Almond Crunch)
Directions
  1. Preheat oven to 350 degrees F. In a small bowl combine flour, baking powder, cinnamon, and salt; set aside.
  2. In large mixing bowl beat butter with an electric mixer on medium to high speed for 30 seconds. Beat in brown sugar and granulated sugar until well combined, scraping sides of bowl occasionally. Beat in eggs and vanilla until combined. Gradually beat in flour mixture until well combined. Stir in cereal (dough will be thick and chunky).
  3. Drop dough by well-rounded teaspoons onto ungreased cookie sheet. Bake 8 to 10 minutes or until golden. Transfer cookies to wire rack to cool. Makes about 4 dozen.
Nutrition Facts (Cranberry Crunch Cookies)
    Per serving:
  • 103 kcal cal.,
  • 5 g fat
  • (3 g sat. fat,
  • 1 g monounsatured fat),
  • 19 mg chol.,
  • 66 mg sodium,
  • 14 g carb.,
  • 1 g fiber,
  • 6 g sugar,
  • 1 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet
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