Oatmeal Cookies
Yield:
18 servings
Serving Size:
2 cookies
Cost:
$6.56
($0.36 per serving)
Nutrition per serving
260
Calories
14g
fat
32g
carbs
4g
protein
Ingredients
Showing cost Showing cost per serving Showing nutrition per serving3 cups
Old Fashioned Oats
$0.88
$0.05
0
Calories
0g
fat
0g
carbs
0g
protein
1
Egg
$0.10
$0.01
4
Calories
0g
fat
0g
carbs
0g
protein
¾ cup
Brown Sugar
$1.31
$0.07
0
Calories
0g
fat
0g
carbs
0g
protein
½ cup
Sugar
$1.16
$0.06
0
Calories
0g
fat
0g
carbs
0g
protein
1¼ cups
Butter
$2.30
$0.13
111
Calories
12g
fat
0g
carbs
0g
protein
1 tsp
Vanilla Extract
$0.48
$0.03
0
Calories
0g
fat
0g
carbs
0g
protein
1½ cups
All-Purpose Flour
$0.19
$0.01
37
Calories
0g
fat
8g
carbs
1g
protein
1 tsp
Baking Soda
$0.01
$0.00
0
Calories
0g
fat
0g
carbs
0g
protein
¼ tsp
Ground Nutmeg
$0.07
$0.00
0
Calories
0g
fat
0g
carbs
0g
protein
1 tsp
Cinnamon
$0.05
$0.00
0
Calories
0g
fat
0g
carbs
0g
protein
½ tsp
Salt
$0.02
$0.00
0
Calories
0g
fat
0g
carbs
0g
protein
Instructions
1
Preheat oven to 375°.
2
In large bowl, beat margarine and sugars until creamy. Add egg and vanilla; beat well.
3
Add combined flour, baking soda, cinnamon, salt and nutmeg; mix well. Add oats; mix well.
4
Drop dough by rounded tablespoonfuls onto ungreased cookie sheets.
5
Bake 8 to 9 minutes for a chewy cookie or 10 to 11 minutes for a crisp cookie.
6
Cool 1 minute on cookie sheets; remove to wire rack. Cool completely. Store tightly covered.
Notes
Source: Quaker
Oatmeal Cookies
Yield:
18 servings
Serving Size:
2 cookies
Ingredients
3 cups
Old Fashioned Oats
1
Egg
¾ cup
Brown Sugar
½ cup
Sugar
1¼ cups
Butter
1 tsp
Vanilla Extract
1½ cups
All-Purpose Flour
1 tsp
Baking Soda
¼ tsp
Ground Nutmeg
1 tsp
Cinnamon
½ tsp
Salt
Instructions
Preheat oven to 375°.
In large bowl, beat margarine and sugars until creamy. Add egg and vanilla; beat well.
Add combined flour, baking soda, cinnamon, salt and nutmeg; mix well. Add oats; mix well.
Drop dough by rounded tablespoonfuls onto ungreased cookie sheets.
Bake 8 to 9 minutes for a chewy cookie or 10 to 11 minutes for a crisp cookie.
Cool 1 minute on cookie sheets; remove to wire rack. Cool completely. Store tightly covered.
Notes
Source: Quaker