Bryan's Red Ribbon Recipe

Bryan's Red Ribbon Recipe


"These are my boyfriend's FAVORITE cookies!"


servings 200 cals
Serving size has been adjusted!

Original recipe yields 18 servings



  • Calories:
  • 200 kcal
  • 10%
  • Fat:
  • 11.6 g
  • 18%
  • Carbs:
  • 22.3g
  • 7%
  • Protein:
  • 2.5 g
  • 5%
  • Cholesterol:
  • 22 mg
  • 7%
  • Sodium:
  • 95 mg
  • 4%

Based on a 2,000 calorie diet

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  1. Preheat oven to 400 degrees F (205 degrees C).
  2. Cream together the shortening, egg and egg yolk. Mix in the sugars, flour, baking soda and salt. Add the rest of the ingredients and mix ingredients at high speed until well mixed, occasionally scraping the sides of the bowl.
  3. Drop with a tablespoon on greased cookie sheet 1 1/2 - 2 inches apart. Bake for 14 minutes or until lightly browned. Immediately remove from sheet and place on wire rack for cooling process.
  4. NOTE: Cookies are great when lightly browned but some enjoy dark. ENJOY!!!
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  1. 9 Ratings


As far as I can see, the only flaw in this recipe is the combination of the temp and cook time. I dropped my time to 9 minutes at 400 degrees, and they were perfect. I tweaked it a bit, due to ...

Recipe Group Selection ~ 12, January 2013 – I really enjoyed this oatmeal cookie. Crunchy on the outside, soft and chewy on the inside, just like I think oatmeal cookies should be. I thought t...

YUMMY! I used 100% natural whole grain old fashioned Quaker Oats and followed the recipe leaving out the walnuts due to diet restriction but baked for 9 minutes. I also used parchment paper in...

Made these for Recipe Group 1/11/13. The cookies were really very good. Baking time was about 9 1/2 min to perfection. The order of ingredients, as written, & the directions are a mess. IDK whet...

Recipe Group selection from 1/11/12. I followed the process and ingredients with the exception of omitting the nuts (allergies) but the baking time and temps were not compatible with my oven. ...

I made these for recipe group. My 12yo made these with me with no problems. Mmmm....big, soft, chewy oatmeal cookies. Subbed butter for shortening so cookies spread more but still very good. ...

Made for Recipe Group. I made half a recipe using one whole egg and pecans. I used a small cookie scoop first and just put a few on parchment. They barely spread and still seemed a little doughy...

Great texture ! And, the yield is perfect for our family. Enough to enjoy but not so many that we are eating them for days. 14 minutes was far too long in my oven, 9 minutes resulted in a per...