LUNCHBOX COOKIES
A whole grain cookie that has the goodness of chocolate chips in every bite to satisfy your chocolate craving.
Provided by Cheerios
Categories Desserts Cookies Oatmeal Cookie Recipes
Time 30m
Yield 36
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Line baking sheets with parchment paper.
- Whisk all-purpose flour, whole wheat pastry flour, oats, 5-grain cereal, baking powder, baking soda, and salt together in a bowl. Mix butter with white and brown sugar in a separate large bowl until mixture is smooth and creamy. Beat eggs into creamed mixture with an electric mixer until thoroughly combined. Gradually beat dry ingredients into moist ingredients to make a dough. Stir chocolate chips into dough. Drop batter by heaping teaspoonfuls onto prepared baking sheets, keeping cookies about 2 inches apart.
- Bake in the preheated oven until cookies are lightly browned, about 10 minutes.
Nutrition Facts : Calories 94.3 calories, Carbohydrate 14.2 g, Cholesterol 17.1 mg, Fat 3.8 g, Fiber 0.8 g, Protein 1.6 g, SaturatedFat 2.2 g, Sodium 93.5 mg, Sugar 7.1 g
OATMEAL LUNCHBOX COOKIES
Oatmeal Lunchbox Cookies are small, wholesome treats perfect for tucking into a lunchbox to brighten your favorite child's day!
Provided by Samantha Skaggs
Categories Dessert
Time 1h
Number Of Ingredients 10
Steps:
- Adjust oven rack to center position and preheat oven to 350°F. Line baking sheets with parchment paper and set aside.
- In a medium bowl, whisk together the whole wheat pastry flour, baking powder, salt, and nutmeg; set aside.
- In a large bowl, use an electric mixer to cream the butter until smooth. Add the sugars and beat on medium high for 2 to 3 minutes or until fluffy. Blend in the eggs, one at a time. With the mixer on low, gradually stir in the flour mixture, and then the oats and cranberries, until just combined, scraping the bowl as necessary to ensure that all ingredients are incorporated.
- Scoop cookie dough using a tablespoon (or a 1-tablespoon-sized cookie scoop) and roll into balls (with an approximately 1-inch diameter). Space the balls at least 1 inch apart on prepared baking sheets. Bake for 14 to 16 minutes or until the cookies are set in the center and the edges are just starting to turn golden brown, taking care not to overbake. Allow to cool for 2 minutes on the pan before removing to a wire rack to finish cooling. Once completely cool, store in an airtight container.
Nutrition Facts : Calories 135 kcal, Carbohydrate 19 g, Protein 1 g, Fat 5 g, SaturatedFat 3 g, Cholesterol 22 mg, Sodium 38 mg, Fiber 1 g, Sugar 10 g, ServingSize 1 serving
LUNCHBOX COOKIES
These cookies are wonderful to add to a lunch box or to have after school. Recipe source: Bon Appetit (February 1987)
Provided by ellie_
Categories Drop Cookies
Time 40m
Yield 3-4 dozen cookies
Number Of Ingredients 13
Steps:
- Preheat oven to 325-degrees F.
- Spead oats on baking sheet and toast in preheated oven for 10 minutes or until oats are golden brown, stirring occassinally. Set aside.
- Increase oven temperature to 350-degrees F.
- Combine flour, orange peel, baking soda, baking powder and salt in a large bowl.
- In a separate bowl cream butter and peanut butter until light.
- Add sugars (brown and white) and beat until light and fluffy.
- Add eggs one at a time and continue beating. Stir in vanilla.
- Fold in flour mixture.
- Fold in browned oatmeal and peanuts.
- Drop batter onto baking sheets by tablespoons, spacing 3-inches apart. Flatten cookies slightly with a fork making criss-cross lines on the cookies.
- Bake for 10-12 minutes or until done (cookies will begin to brown around edges).
- Cool in pans for 5 minutes before transferring cookies to racks to finish cooling.
Nutrition Facts : Calories 1676.2, Fat 68.5, SaturatedFat 30.8, Cholesterol 225.8, Sodium 1724.9, Carbohydrate 242.8, Fiber 11.7, Sugar 141.3, Protein 31.4
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