1 package Pillsbury® Big Deluxe refrigerated oatmeal raisin cookies
1 cup finely shredded carrots
2 1/2 cups toasted whole wheat flake cereal, crushed to 1 cup
1/2 cup flaked coconut
1 tablespoon grated orange peel
1/2 teaspoon salt
3/4 teaspoon McCormick® Ground Cinnamon
1 1/2 cups powdered sugar
2 tablespoons fresh orange juice
3 orange slices, if desired
3 large strawberries, if desired
Instructions
1. Heat oven to 350°F. To toast pecans, spread in
15x10-inch pan with sides. Bake 6 to 10 minutes,
stirring occasionally, until brown. Line 2 cookie
sheets with cooking parchment paper or spray with
Crisco® Original No-Stick Cooking Spray.
2. In large bowl, break up cookie dough. Add carrots,
cereal, toasted pecans, coconut, orange peel, salt,
and cinnamon. Mix with wooden spoon or knead with
hands, until well blended. Divide dough into 12 equal
portions (rounded 1/4 cup each). Place 6 portions of
dough on each cookie sheet. Flatten each to 2 3/4-
inch round.
3. Bake 14 to 17 minutes or until edges are set and
bottoms are golden brown. Cool on cookie sheets 3
minutes. Remove to cooling racks. Cool completely,
about 15 minutes.
4. In small bowl, combine powdered sugar and orange
juice; blend well. Spoon glaze over cookies. Place
cookies on serving platter; garnish with orange
slices and strawberries. Store in tightly covered
container.
Originally Submitted
4/15/2012
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