OATMEAL
COOKIES
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RECIPES Babyback Ribs 
My Lemon
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LINKS to SOME FAVORITES:
Cheesecake for a Special Occasion Toni's Holiday Dinner |
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These cookies have it all. There are nuts, grains and fruit. They are just the right size to take on picnics, hikes or potluck gatherings. You can even call them healthy.
INGREDIENTS:
Making the Cookies:
1. Preheat the oven to 325° F. Lightly grease 1 or 2 baking sheets.
In a bowl, stir together the flour, coconut, oats, baking soda, salt
and cinnamon. In a large bowl, cream the brown sugar and butter with a
wooden spoon until fluffy. Add the banana and egg and beat with a fork
until blended. Stir in the flour mixture, about 1/2 cup at a time, then
stir in the apricots and the walnuts.
2. Spoon the dough by heaping tablespoonfuls onto the prepared baking sheet(s),
spacing the cookies about 2 inches apart. Bake until golden brown, 12 to 15
minutes, switching the pan positions halfway through the baking if 2 pans are used.
Remove from the oven and cool on the baking sheet(s) on a rack for about 5
minutes. Transfer the cookies to the rack to cool completely. Store in an
airtight container at room temperature for up to 3 days.
GOOD COOKIES.
Nutritional Information Per Serving: 18 Cookies
Calories:
226 Carbohydrates: 38 gm Fat: 8 gm Cholesterol: 10 gm
Protein: 2 gm Sodium: 106 mg Fiber: 2 gm Calcium: 21
mg
Iron: 1 mg Vitamin A: 200 IU Vitamin C: 5 mg
Percentage of Calories from Fat: 31%
Percentage of Calories from Protein: 3%
Percentage of Calories from Carbohydrates: 66%
IF YOU'RE A LOVER OF BANANAS, VISIT HERE: THE BANANA DIRECTORY
These pages are copyright © 1999 and UPDATED January, 2000 by Toni Dunlap, Toni's Treasures Forever, Inc.
