Power Cookies Recipes

THE "ONLY" POWER COOKIES

The

Make and share this The "only" Power Cookies recipe from Food.com.

Provided by preynolds

Categories Dessert

Time 29m

Yield 23 serving(s)

Number Of Ingredients 18

Ingredients

2 ounces pumpkin seeds, raw
2 ounces sunflower seeds, raw
1 1/2 tablespoons flax seeds
4 ounces canola oil
2 large eggs
4 ounces honey
5 ounces unsweetened applesauce
3 1/2 ounces warm water
1 ounce dried cherries
1 ounce dried cranberries
1 1/2 ounces raisins
20 ounces whole wheat flour
2 1/2 ounces wheat germ
5 1/2 ounces rolled oats
1 ounce mini chocolate chip
2 1/2 teaspoons baking powder
1 tablespoon baking soda
3/4 teaspoon iodized salt

Steps:

Preheat oven to 375 degrees.
Toast seeds in preheated oven for about 5 minutes, until oils release.
Mix wet ingredients together.
Mix all dry ingredients together.Except chocolate chips.
Mix wet and dry to form a batter.
Scoop on sheet pan with parchment paper. 12/ sheet.
Place 8-10 mini chocolate chips on each cookie.
Bake 6 minutes, then roatate tray and bake for 3 more minutes.
Pull from oven and cool.
Wrap and serve as a nutritious snack.

Nutrition Facts : Calories 232.8, Fat 9.8, SaturatedFat 1.3, Cholesterol 16.2, Sodium 287.4, Carbohydrate 32.4, Fiber 4.6, Sugar 6.8, Protein 6.9

POWER COOKIES

Power Cookies image

Got it's name because the cookies are HUGE! Everyone who has tasted these, has asked for the recipe. Their size makes them special--who can go back to regular cookies and be satisfied? I got this recipe from Barby, my friend.

Provided by Clueless in the Kit

Categories Dessert

Time 26m

Yield 48 serving(s)

Number Of Ingredients 13

Ingredients

2 cups brown sugar, firmly packed
2 cups white sugar
3/4 cup margarine, softened
1 cup Crisco shortening
4 large eggs
2 teaspoons vanilla
3 cups flour
2 teaspoons salt
2 teaspoons baking soda
3 cups rolled oats, one-minute style
1 (10 ounce) bag coconut
1 (12 ounce) package semi-sweet chocolate chips
1 (10 ounce) package pecans, cookie pieces

Steps:

Preheat oven to 350°.
In a large mixing bowl, cream together sugars, margarine, and Crisco; beat in eggs and vanilla.
In another bowl, whisk together flour, salt, and baking soda.
Beat dry mixture into wet ingredients.
Fold in all other ingredients.
Form golf ball size clumps into cookies about the size of a silver dollar, or use a heaped cookie scoop, then press the tops flat.
They will be about 1/2-inch thick.
Space in staggered rows with about two inches between cookies.
Bake on parchment-lined cookie sheets for 8-16 minutes.

Nutrition Facts : Calories 298.2, Fat 18.1, SaturatedFat 6.8, Cholesterol 17.6, Sodium 195.3, Carbohydrate 33.4, Fiber 2.6, Sugar 21.8, Protein 3.4

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