Skip to Content
Menu

Cranberry Quick Cookies

  • Save Recipe
  • Jump to Recipe
By Pillsbury Kitchens
Updated Nov 24, 2010
Bake-Off® Contest 38, 1998
Arlene Kremblas
Cheektowaga, New York
  • Save
  • Pin
  • Print
  • Share
  • Jump to Recipe
Coconut adds tropical flavor to these tasty cranberries and oats cookies - perfect dessert to treat your guests.

Cranberry Quick Cookies

  • Prep Time 15 min
  • Total 45 min
  • Ingredients 8
  • Servings 36
  • Save
  • Pin
  • Print
  • Share
  • Keep Screen On

Ingredients

  • 1 (15.6-oz.) pkg. Pillsbury™ Cranberry Quick Bread & Muffin Mix
  • 3/4 cup quick-cooking rolled oats
  • 1/2 cup coconut
  • 1/2 cup sweetened dried cranberries
  • 1/2 teaspoon grated orange peel
  • 1/2 cup oil
  • 1 tablespoon water
  • 2 eggs

Instructions

  • Step 
    1
    Heat oven to 350°F. In large bowl, combine quick bread mix, oats, coconut, cranberries and orange peel; mix well. Add oil, water and eggs; mix well. Drop by heaping teaspoonfuls 2 inches apart onto ungreased cookie sheets.
  • Step 
    2
    Bake at 350°F. for 10 to 13 minutes or until bottoms are golden brown. Remove from cookie sheets.

Nutrition

90 Calories
4g Total Fat
1g Protein
13g Total Carbohydrate
7g Sugars

Nutrition Facts

Serving Size: 1 Cookie
Calories
90
Calories from Fat
35
Total Fat
4g
6%
Saturated Fat
1g
5%
Cholesterol
10mg
3%
Sodium
55mg
2%
Total Carbohydrate
13g
4%
Dietary Fiber
1g
4%
Sugars
7g
Protein
1g
% Daily Value*:
Vitamin A
0%
0%
Vitamin C
0%
0%
Calcium
0%
0%
Iron
2%
2%
Exchanges:
1/2 Starch; 1/2 Fruit; 1/2 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.
© 2024 ®/TM General Mills All Rights Reserved