Healthyharvestcookies Recipes

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HEALTHY HARVEST COOKIES



Healthy Harvest Cookies image

I got this recipe from a Betty Crocker Cookies Brownies & Bars booklet. They are very healthy, moist and tasty. They don't spread, so be sure to flatten them before cooking. I altered it a little bit.

Provided by WI Cheesehead

Categories     Drop Cookies

Time 22m

Yield 48 cookies

Number Of Ingredients 13

1 cup sugar or 1 cup sucanat
1 cup mashed cooked sweet potato
1/2 cup margarine, melted
1 egg
2 cups oatmeal
1 cup whole wheat flour or 1 cup all-purpose flour
1/4 cup ground flax seed meal
3 tablespoons wheat germ
1 teaspoon ground cinnamon
1/2 teaspoon salt
1/2 teaspoon baking soda
1/4 teaspoon ground cloves
1 large all-purpose apple, finely chopped

Steps:

  • Heat oven to 350°F.
  • Spray cookies sheet with non-stick cooking spray (or use parchment paper).
  • Beat sugar, sweet potatoes, margarine and egg in large bowl on medium speed until smooth. Stir in remaining ingredients.
  • Drop by tablespoonfuls about 2 inches apart onto parchment lined cookie sheet. Bake about 12 minutes or until no indentation remains when touched.
  • Cool slightly; remove from cookie sheet and cool on wire rack.

AUTUMN HARVEST COOKIES



Autumn Harvest Cookies image

An oatmeal-raisin cookie with a twist.

Provided by ramie7224

Categories     Desserts     Cookies     Oatmeal Cookie Recipes

Time 25m

Yield 42

Number Of Ingredients 13

1 cup softened butter
½ cup brown sugar
½ cup white sugar
2 eggs
½ teaspoon orange extract
½ teaspoon vanilla extract
1 ½ cups all-purpose flour
¼ teaspoon salt
1 teaspoon baking powder
1 teaspoon pumpkin pie spice
2 ½ cups rolled oats
½ cup chopped walnuts
1 cup dried cranberries

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper.
  • Cream together butter and the brown and white sugars in a bowl until smooth. Beat in the eggs, vanilla and orange extract.
  • In a separate bowl, combine the flour, salt, baking powder and pumpkin pie spice; stir flour mixture into the sugar mixture. Add the rolled oats, walnuts and cranberries and mix thoroughly. Using a small ice cream scoop or teaspoon, drop rounded scoops of dough onto the prepared cookie sheet.
  • Bake in the preheated oven until the edges are golden, 8 to 10 minutes. Allow the cookies to cool on the baking sheet for 1 minute before removing to a wire rack to cool completely.

Nutrition Facts : Calories 114 calories, Carbohydrate 14.3 g, Cholesterol 20.5 mg, Fat 5.9 g, Fiber 0.8 g, Protein 1.7 g, SaturatedFat 3 g, Sodium 61.1 mg, Sugar 6.9 g

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