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On the Go Breakfast Cookies

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By Pillsbury Kitchens
Updated Sep 11, 2014
Bake-Off® Contest 46, 2013
Beverly Batty
Forest Lake, Minnesota
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Oats, berries and flaxseed elevate oatmeal cookies to super breakfast cookies.

On the Go Breakfast Cookies

  • Prep Time 15 min
  • Total 1 hr 10 min
  • Ingredients 7
  • Servings 24
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Ingredients

  • 1 package (16 oz) refrigerated Pillsbury™ Ready to Bake!™ Oatmeal Raisin Cookie Dough (12 Count)
  • 1/2 cup Pillsbury™ Creamy Supreme™ Coconut Pecan Frosting
  • 1/2 cup quick-cooking or old-fashioned oats
  • 1/4 cup flaxseed
  • 1 cup walnuts, coarsely chopped
  • 2 tablespoons sweetened dried cranberries
  • 1/2 cup unsweetened shredded coconut

Instructions

  • Step 
    1
    Heat oven to 350°F. Spray large cookie sheets with Crisco® Original No-Stick Cooking Spray. Let cookie dough stand at room temperature 10 minutes to soften.
  • Step 
    2
    In large bowl, place all ingredients. Beat with electric mixer on medium speed until well mixed. Drop dough by rounded tablespoonfuls 2 inches apart on cookie sheets.
  • Step 
    3
    Bake 12 to 16 minutes or until edges are light golden brown. Cool completely on cookie sheets, about 20 minutes.

Nutrition

170 Calories
10g Total Fat
2g Protein
18g Total Carbohydrate
0g Sugars

Nutrition Facts

Serving Size: 1 Serving
Calories
170
Calories from Fat
90
Total Fat
10g
15%
Saturated Fat
3g
15%
Trans Fat
0g
Cholesterol
0mg
0%
Sodium
60mg
3%
Potassium
45mg
1%
Total Carbohydrate
18g
6%
Dietary Fiber
1g
7%
Sugars
0g
Protein
2g
% Daily Value*:
Vitamin A
0%
0%
Vitamin C
0%
0%
Calcium
0%
0%
Iron
4%
4%
Exchanges:
1/2 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 2 Fat;
Carbohydrate Choice
1
*Percent Daily Values are based on a 2,000 calorie diet.
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