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This recipe has been formatted to fit in your Better Homes and Gardens New Cook Book

Cranberry Crunch Cookies

Makes: 48 servings Yield: 4 dozen cookies
Prep 30 mins Bake 350°F 8 mins  per batch
Cranberry Crunch Cookies
Ingredients
  • 2  cups  all-purpose flour
  • 1  teaspoon  baking powder
  • 1/2  teaspoon  ground cinnamon
  • 1/4  teaspoon  salt
  • 1  cup  butter, softened
  • 3/4  cup  packed brown sugar
  • 1/4  cup  granulated 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)
  • Servings Per Recipe 48,
  • cal. (kcal) 103,
  • Fat, total (g) 5,
  • chol. (mg) 19,
  • sat. fat (g) 3,
  • carb. (g) 14,
  • Monosaturated fat (g) 1,
  • fiber (g) 1,
  • sugar (g) 6,
  • pro. (g) 1,
  • vit. A (IU) 243,
  • Thiamin (mg) 0,
  • Riboflavin (mg) 0,
  • Niacin (mg) 1,
  • Pyridoxine (Vit. B6) (mg) 0,
  • Folate (g) 24,
  • Cobalamin (Vit. B12) (g) 0,
  • sodium (mg) 66,
  • Potassium (mg) 34,
  • calcium (mg) 10,
  • iron (mg) 1,
  • Percent Daily Values are based on a 2,000 calorie diet

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