Chris Rokosh of Calgary entered our Great Canadian Cookie Contest with these energy-inducing morsels. The surprise ingredient (Cheddar) intrigued us, but it was the delicious taste and crunch that won her first prize.
- Portion size 42 servings
Ingredients
Method
In large bowl, beat butter with sugar until light and fluffy. Beat in egg and vanilla.
In separate bowl, stir together flour, baking powder, baking soda and salt; stir into butter mixture just until combined. Stir in crushed cereal, Cheddar cheese, raisins and pecans to make slightly crumbly mixture.
Using rounded tablespoonful (15 mL) per cookie, squeeze batter into balls; place about 2 inches (5 cm) apart on ungreased baking sheets. Bake in top and bottom thirds of 350°F (180°C) oven for about 15 minutes or until lightly browned, rotating and switching pans halfway through.
Let cool on pans on racks for 5 minutes. Transfer to racks and let cool completely. (Make-ahead: Store in airtight container at room temperature for up to 1 week or freeze for up to 1 month).
Nutritional facts <b>Per cookie:</b> about
- Sodium 122 mg
- Protein 2 g
- Calories 103.0
- Total fat 5 g
- Cholesterol 15 mg
- Saturated fat 2 g
- Total carbohydrate 14 g
%RDI
- Iron 6.0
- Folate 2.0
- Calcium 2.0
- Vitamin A 4.0
