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Oatmeal Muffin Cookies Recipe
|Butter/Margarine||1 Cup (16 tbs)|
|Firmly packed brown sugar||1 1⁄2 Cup (24 tbs)|
|Vanilla extract||1 Teaspoon|
|Baking powder||1⁄2 Teaspoon|
|Rolled oats||4 Cup (64 tbs)|
|Flour||1 1⁄2 Cup (24 tbs)|
|Shredded coconut||1⁄2 Cup (8 tbs)|
|Raisins/Cranberries||1⁄2 Cup (8 tbs)|
|Chopped nuts||1 Cup (16 tbs) (Natural)|
Serving size: Complete recipe
Calories 7253 Calories from Fat 2892
% Daily Value*
Total Fat 326 g501.2%
Saturated Fat 149.5 g747.7%
Trans Fat 0 g
Cholesterol 906.8 mg
Sodium 2927.7 mg122%
Total Carbohydrates 957 g318.8%
Dietary Fiber 80.9 g323.8%
Sugars 403.6 g
Protein 151 g302.5%
Vitamin A 122.2% Vitamin C 5.6%
Calcium 109.2% Iron 219.1%
*Based on a 2000 Calorie diet
Add eggs and mix well.
Stir in remaining ingredients.
Pack cookie dough into 4-ounce ice cream scoop or 1/2 measuring cup.
Scrape dough level with rim and empty onto lightly oiled baking sheet.
Space cookie about 2 inches apart.
Bake in a 350° oven until cookie edges are golden brown, about 15 minutes.
Cool cookies on a rack.