Food recipes
Cinnamon Crunch Cookies
Cinnamon Crunch Cookies Ingredients: margarine, regular, 80% fat, composite, stick, without salt sugars, granulated sugars, brown applesauce, canned, unsweetened, without added ascorbic acid (includes usda commodity)...
Cinnamon Crunch Cookies
Ingredients:
margarine, regular, 80% fat, composite, stick, without salt
sugars, granulated
sugars, brown
applesauce, canned, unsweetened, without added ascorbic acid (includes usda commodity)
vanilla extract
wheat flour, white, all-purpose, unenriched
spices, cinnamon, ground
leavening agents, baking powder, double-acting, sodium aluminum sulfate
leavening agents, baking soda
oats
rice, white, long-grain, regular, unenriched, cooked without salt
candies, marshmallows
Directions:
Preheat oven to 350 degrees F. Line 2 baking sheets with parchment paper and set aside.
In the bowl of a stand mixer, combine margarine with sugars and beat for 2 minutes or until very light and fluffy.
Add applesauce and vanilla.
Mix until combined.
Add flour, cinnamon, baking powder, and baking soda.
Beat on medium speed until thoroughly mixed.
Use a rubber spatula to stir in oats, Rice Krispies and marshmallows.
Use a small cookie scoop to drop rounds on baking sheet about 2 inches apart.
Flatten slightly with your palm then bake for 10 to 12 minutes or until edges are golden brown.
Let cool on baking sheet for 5 minutes then transfer to a wire rack to cool completely.
Store in a tightly sealed container for up to a week, if you can make them last that long.
Makes 4 dozen cookies.
Nutritional info (per cookie): Calories 48.88, Total Fat 1.76g, Cholesterol 0mg, Sodium 37.84mg, Potassium 13.89mg, Total Carbohydrates 7.93g, Fiber 0.37g, Sugar 4.3g
Ingredients:
margarine, regular, 80% fat, composite, stick, without salt
sugars, granulated
sugars, brown
applesauce, canned, unsweetened, without added ascorbic acid (includes usda commodity)
vanilla extract
wheat flour, white, all-purpose, unenriched
spices, cinnamon, ground
leavening agents, baking powder, double-acting, sodium aluminum sulfate
leavening agents, baking soda
oats
rice, white, long-grain, regular, unenriched, cooked without salt
candies, marshmallows
Directions:
Preheat oven to 350 degrees F. Line 2 baking sheets with parchment paper and set aside.
In the bowl of a stand mixer, combine margarine with sugars and beat for 2 minutes or until very light and fluffy.
Add applesauce and vanilla.
Mix until combined.
Add flour, cinnamon, baking powder, and baking soda.
Beat on medium speed until thoroughly mixed.
Use a rubber spatula to stir in oats, Rice Krispies and marshmallows.
Use a small cookie scoop to drop rounds on baking sheet about 2 inches apart.
Flatten slightly with your palm then bake for 10 to 12 minutes or until edges are golden brown.
Let cool on baking sheet for 5 minutes then transfer to a wire rack to cool completely.
Store in a tightly sealed container for up to a week, if you can make them last that long.
Makes 4 dozen cookies.
Nutritional info (per cookie): Calories 48.88, Total Fat 1.76g, Cholesterol 0mg, Sodium 37.84mg, Potassium 13.89mg, Total Carbohydrates 7.93g, Fiber 0.37g, Sugar 4.3g