Ginger Oatmeal Cookies Recipe
Ingredients
| Corn | 1⁄2 Cup (8 tbs), free vegetable shortening (free vegetable shortening) | |
| Safflower oil | 1⁄4 Cup (4 tbs) | |
| Honey | 1⁄2 Cup (8 tbs) | |
| Egg | 1 | |
| Molasses | 1⁄4 Cup (4 tbs) | |
| Whole wheat flour | 1 1⁄2 Cup (24 tbs) | |
| Baking soda | 2 Teaspoon | |
| Salt | 1⁄2 Teaspoon | |
| Cinnamon | 1 Teaspoon | |
| Ground ginger | 3⁄4 Teaspoon | |
| Ground cloves | 1⁄4 Teaspoon | |
| Rolled oats | 2 Cup (32 tbs) |
Nutrition Facts
Serving size: Complete recipe
Calories 2627 Calories from Fat 385
% Daily Value*
Total Fat 45 g69.8%
Saturated Fat 6.5 g32.6%
Trans Fat 0 g
Cholesterol 211.5 mg70.5%
Sodium 3848 mg160.3%
Total Carbohydrates 510 g170.2%
Dietary Fiber 49.6 g198.3%
Sugars 175.3 g
Protein 73 g146.3%
Vitamin A 8.7% Vitamin C 3.7%
Calcium 45.5% Iron 141%
*Based on a 2000 Calorie diet
Directions
Beat in egg and molasses.
Sift together all dry ingredients except oats.
Stir into shortening mixture.
Stir in oats.
Blend all together.
Drop by teaspoonfuls onto a lightly greased cookie sheet about 3 inches apart.
Bake at 350° about 8 minutes, or until browned.
Let cool on pan about 1 minute, then remove to a wire rack.
Chef
