Ingredients for Cranberry Quick Cookies
- Cranberry Muffin Mix
- Quick Cooking Rolled Oats
- 1 cup sweetened shredded coconut
- Dried Sweetened Cranberries
- Orange Zest
- Vegetable Oil
- 1/2 cup water
- 2 large eggs
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How to Make Cranberry Quick Cookies
- Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
- In a large bowl, combine 1 box (15.25 oz) complete bread mix, 1 cup rolled oats, 1 cup sweetened shredded coconut, 1 cup dried cranberries, and 1 tablespoon finely grated orange peel.
- Mix thoroughly until all ingredients are evenly distributed.
- Add 1/2 cup vegetable oil, 1/2 cup water, and 2 large eggs to the bowl.
- Mix well until a dough forms. Do not overmix.
- Drop by heaping teaspoonfuls, about 2 inches apart, onto the prepared baking sheets.
- Bake for 10-13 minutes, or until the bottoms are light golden brown and the edges are set.
- Remove from oven and let cool on the baking sheets for a few minutes before transferring to a wire rack to cool completely.
Nutrition Information (Approximate per serving)
Sodium
0 g
Sugar
4g
Fat
5g
Carbs
0g
