Crunchy Buffalo Chip & Nut Cookies
Yield
48 servingsPrep
15 minCook
12 minReady
27 minLow Cholesterol, Trans-fat Free, Low Sodium
Ingredients
Amount | Measure | Ingredient | Features |
---|---|---|---|
1 | cup |
margarine
|
|
1 | cup |
brown sugar
|
* |
1 | cup |
sugar
granulated |
|
2 | large |
eggs
beaten |
|
1 | teaspoon |
vanilla extract
|
|
1 | cup |
oatmeal
|
|
2 | cups |
all-purpose flour
|
|
1 | teaspoon |
baking powder
|
|
1 | package |
chocolate chips
|
|
1 | cup |
nuts
chopped |
|
1 | cup |
corn flakes
|
Ingredients
Amount | Measure | Ingredient | Features |
---|---|---|---|
237 | ml |
margarine
|
|
237 | ml |
brown sugar
|
* |
237 | ml |
sugar
granulated |
|
2 | large |
eggs
beaten |
|
5 | ml |
vanilla extract
|
|
237 | ml |
oatmeal
|
|
473 | ml |
all-purpose flour
|
|
5 | ml |
baking powder
|
|
1 | package |
chocolate chips
|
|
237 | ml |
nuts
chopped |
|
237 | ml |
corn flakes
|
Directions
Preheat oven to 350℉ (180℃).
Mix all ingredients and place by the spoonful on a greased cookie sheet.
Bake 12 to 14 minutes.
Makes 4 dozen cookies. These freeze well.