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Using a medium cookie scoop (about 3 Tbsp.), scoop dough onto 2 parchment-lined baking sheets, spacing 2" apart. Bake cookies, rotating trays top to bottom halfway through, until golden brown and ...
Serving size: 2 cookies. Calories: 140. Total fat: 8 g. Total sugars: 8 g. Total carbohydrate: 13 g. Fiber: 1 g. Protein: 3 g. Sodium: 80 mg. These peanut butter treats have more protein and less ...
The tables below include tabular lists for selected basic foods, compiled from United States Dept. of Agriculture sources.Included for each food is its weight in grams, its calories, and (also in grams,) the amount of protein, carbohydrates, dietary fiber, fat, and saturated fat. [1]
Preheat oven to 375. Prepare cookie sheet with parchment paper or cooking spray. Beat butter, shortening and both sugars together until fluffy. Sugars won’t dissolve completely.
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The first recorded oatmeal cookie recipe was published in the United States by Fannie Merritt Farmer in her 1896 cookbook, The Boston Cooking-School Cook Book.While Farmer's original recipe did not contain raisins, [5] their inclusion grew more common over time, due in part to the oatmeal raisin cookie recipes featured on every Quaker Oats container beginning in the early 1900s.
Striped Chocolate Chip & Pecan (LBB): Chocolate Chip and Pecan Cookie made with Oatmeal and a chocolate bottom coating. Sold from 1997 to 1999. [56] Sugar-Free Chocolate Chips: Small sugar-free cookies. Sold from 2009 to 2011. [56] Sugar-Free Chalet Cremes: Lemon pastry cream sweetened with aspartame. Sold from 1997 to 1998. [56]
Oatmeal cookies made with oatmeal, flour, sugar and butter. Unenriched oatmeal, cooked with water; Nutritional value per 100 g (3.5 oz) Energy: 297 kJ (71 kcal)