CHOCOLATE RASPBERRY OATMEAL COOKIES
Nutritional Info
- Servings Per Recipe: 48
- Amount Per Serving
- Calories: 68.6
- Total Fat: 3.7 g
- Cholesterol: 16.7 mg
- Sodium: 48.2 mg
- Total Carbs: 9.2 g
- Dietary Fiber: 0.3 g
- Protein: 0.9 g
View full nutritional breakdown of CHOCOLATE RASPBERRY OATMEAL COOKIES calories by ingredient
Introduction
My own variation on Quaker's "Vanishing Oatmeal Cookies" My own variation on Quaker's "Vanishing Oatmeal Cookies"Number of Servings: 48
Ingredients
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Butter, salted, .5 cup (remove)
Butter, unsalted, 6 tbsp (remove)
Brown Sugar, .75 cup, packed (remove)
Egg, fresh, 2 large (remove)
Vanilla Extract, 1 tbsp (remove)
*Flour, white, 1.5 cup (remove)
Baking Soda, 1 tsp (remove)
Cinnamon, ground, 1 tbsp (remove)
*Quaker Oats - Quick 1 Minute - Dry, 0.5 cup (remove)
Raspberries Europe's Best, 1 cup (remove)
*Cocoa mix, Hot Cocoa, Swiss Miss Rich Chocolate, 34 gram(s) (remove)
Tips
You can make these bar cookies if you put the dough in an ungreased 9x13-inch metal pan, and bake for 30-35 minutes...
Directions
Preheat oven to 350.
1) Beat butter and brown sugar together until creamy.
2) In seperate bowl, mix flour, baking soda, cinnamon, and cocoa until blended.
3) Add eggs and vanilla extract to the butter/sugar mix. Beat well.
4) Add combined dry ingredients, mix thoroughly.
5) Add raspberries and mix thoroughly.
6) Drop dough by rounded tbsps onto ungreased cookie sheets.
7) Bake 8-10 minutes or until golden brown.
8) Cool 1 minute on baking sheets, then remove to wire rack and allow to cool completely.
9) Store tightly covered.
Serving Size: Makes 48 cookies.
Number of Servings: 48
Recipe submitted by SparkPeople user I.M.MAGIC.
1) Beat butter and brown sugar together until creamy.
2) In seperate bowl, mix flour, baking soda, cinnamon, and cocoa until blended.
3) Add eggs and vanilla extract to the butter/sugar mix. Beat well.
4) Add combined dry ingredients, mix thoroughly.
5) Add raspberries and mix thoroughly.
6) Drop dough by rounded tbsps onto ungreased cookie sheets.
7) Bake 8-10 minutes or until golden brown.
8) Cool 1 minute on baking sheets, then remove to wire rack and allow to cool completely.
9) Store tightly covered.
Serving Size: Makes 48 cookies.
Number of Servings: 48
Recipe submitted by SparkPeople user I.M.MAGIC.