Chewy Cranberry Walnut Cookies
If you haven’t tried cranberry walnut cookies yet, you’re missing out.
| Servings |
| 54cookies |
| Servings |
| 54cookies |
Ingredients
- 3 cups quick-cooking oats
- 1 cup all-purpose flour
- 1 tsp baking soda
- 1 1/2 cups granulated sugar
- 2 large eggs
- 1/2 cup canola oil
- 1 can crushed pineapple undrained
- 1 cup flaked coconut
- 1 cup carrots shredded
- 1 cup dried cranberries
- 1 cup walnuts chopped
- 1 tsp vanilla extract
Servings: cookies
Units:
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Ingredients
Servings: cookies
Units:
|
Instructions
- Preheat oven to 350°F (180°C). Lightly spray cookie sheets with vegetable cooking spray.
- Combine oats, flour and baking soda; set aside. Combine granulated sugar, eggs and canola oil in a large mixing bowl, stirring until blended. Add pineapple with juice, coconut, carrots, cranberries, walnuts and vanilla, stirring until blended. Add dry ingredients, stirring until blended.
- Drop 1 tbsp dough 4 cm apart, onto prepared cookie sheets. Bake 10 to 11 minutes or until lightly browned. Transfer to wire racks to cool. One serving is 1 cookie.
Recipe Notes
Per serving (1 cookie): 2 g protein, 4.5 g fat (1 g saturated fat), 9 g carbohydrates, 1 g fibre, 10 mg cholesterol, 30 mg sodium.
