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Cooking - Betty Crocker Cookie Book Recipes (Share Me) (ebook - Txt).txt
minutes; carefully remove from cookie sheet to wire rack.
_
___________________
Please note, if you should change this recipe it will no longer be an
approved Betty Crocker® Recipe.
You may notice that the nutritional information calculated by MasterCook
is different from the nutritional information listed in the Betty Crocker®
cookbooks. Because MasterCook and Betty Crocker® use different nutritional
analysis programs and different nutrient databases, variations in results
are expected.
Description:
"
Kids know what they like, and they love these cookies! The colorful
little candy-coated chocolate pieces make these cookies fun to look at
and to eat!"
Copyright:
"
© General Mills, Inc. 1998."
Yield:
18 Cookies"
"
-
- - - - - - - - - - - - - - - - - -
Per serving: 362 Calories (kcal); 16g Total Fat; (39% calories from fat); 4g
Protein; 51g Carbohydrate; 24mg Cholesterol; 286mg Sodium
Food Exchanges: 1 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 3 Fat; 2 1/2
Other Carbohydrates
NOTES : Cookie Tips
Once you've used cookie/ice-cream scoops to make cookies, you'll
never go back to doing it with two spoons. Look for the scoops in
grocery stores, specialty cookware shops and cake decorating
shops.
"
I Don't Have That"
Candy-coated peanut butter covered candies can be used instead of
the chocolate candies.
Nutr. Assoc. : 0 0 4098 0 0 0 0 0 4072
*
Exported from MasterCook *
Giant Honey and Oat Cookies
Recipe By
Serving Size : 18
Categories
:
Preparation Time :0:00
: Chapter 1
Easy Drop Cookies
Amount Measure
------- ------------ --------------------------------
Ingredient -- Preparation Method
-
1
1/2
cups sugar
cup butter or margarine -- softened
cup honey
3
2
/4
/3
3
4
2
1
egg whites
cups quick-cooking or old-fashioned oats
cups all-purpose flour
teaspoon baking soda
teaspoon salt
1
/2
Heat oven to 350º. Grease cookie sheet. Beat sugar, butter, honey and egg
whites in large bowl with electric mixer on medium speed, or mix with
spoon. Stir in remaining ingredients.
Drop dough by level 1/4 cupfuls or #16 cookie/ice-cream scoop about 3
inches apart onto cookie sheet. Bake 11 to 14 minutes or until edges are
light brown (centers will be soft). Cool 3 to 4 minutes; remove from
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