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Prep Time: 15 Minutes Cook Time: 11 Minutes |
Ready In: 26 Minutes Servings: 8 |
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This recipe is from the 1998 Pillsbury Bake-Off Finalist Arlene Kremblas from Cheektowaga, New York. I just really like them! Ingredients:
1 (15 5/8 ounce) package pillsbury cranberry muffin mix |
3/4 cup quick-cooking rolled oats |
1/2 cup coconut |
1/2 cup dried sweetened cranberries |
1/2 teaspoon orange zest |
1/2 cup vegetable oil |
1 tablespoon water |
2 large eggs |
Directions:
1. Heat oven to 350°F.
2. In large bowl, combine bread mix, oats, coconut, cranberries and orange peel; mix well.
3. Add oil, water and eggs; mix well.
4. Drop by heaping teaspoonfuls 2-inches apart onto ungreased cookie sheets.
5. Bake at 350° for 10-13 minutes or until bottoms are golden brown.
6. Remove from cookie sheets.
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