Bodybuilder Cookies
This recipe makes 42 servings
Nutritional Info |
|
|---|---|
| Per cookie: about | - |
| cal | 103 |
| pro | 2 g |
| total fat | 5 g |
| sat. fat | 2 g |
| carb | 14 g |
| fibre | 1 g |
| chol | 15 mg |
| sodium | 122 mg |
| % RDI: | - |
| calcium | 2 |
| iron | 6 |
| vit A | 4 |
| folate | 2 |
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.
Ingredients
- 3/4 cup butter or margarine
- 1 cup packed brown sugar
- 1 egg
- 1 tsp vanilla
- 1-3/4 cups all-purpose flour
- 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 3 cups flaked bran cereal, slightly crushed
- 1/2 cup shredded Cheddar cheese
- 1/2 cup raisins
- 1/2 cup chopped toasted pecans or walnuts
Preparation
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 sa< 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).
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