Recipe from Better Homes and Gardens
4 dozen cookies
2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon ground cinnamon
1/4 teaspoon salt
1 cup butter, softened
3/4 cup packed brown sugar
1/4 cup granulated sugar
1 teaspoon vanilla
1 13 ounce whole grain cereal flakes with cranberries and almonds (such as Post Selects Cranberry Almond Crunch)
In large mixing bowl beat butter with an electric mixer on medium to high speed for 30 seconds. Beat in brown sugar and granulated sugar until well combined, scraping sides of bowl occasionally. Beat in eggs and vanilla until combined. Gradually beat in flour mixture until well combined. Stir in cereal (dough will be thick and chunky).
Drop dough by well-rounded teaspoons onto ungreased cookie sheet. Bake 8 to 10 minutes or until golden. Transfer cookies to wire rack to cool. Makes about 4 dozen.
Per Serving: cal. (kcal) 103, Fat, total (g) 5, chol. (mg) 19, sat. fat (g) 3, carb. (g) 14, Monosaturated fat (g) 1, fiber (g) 1, sugar (g) 6, pro. (g) 1, vit. A (IU) 243, Thiamin (mg) 0, Riboflavin (mg) 0, Niacin (mg) 1, Pyridoxine (Vit. B6) (mg) 0, Folate (µg) 24, Cobalamin (Vit. B12) (µg) 0, sodium (mg) 66, Potassium (mg) 34, calcium (mg) 10, iron (mg) 1, Percent Daily Values are based on a 2,000 calorie diet
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