Raggedy Ann Cookies

Raggedy Ann Cookies

11

"A soft chewy cookie that is good in picnic lunches, afternoon tea or served with a tall cold glass of lemonade."

Ingredients

{{adjustedServings}} servings 84 cals
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Original recipe yields 72 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 84 kcal
  • 4%
  • Fat:
  • 4.7 g
  • 7%
  • Carbs:
  • 10.1g
  • 3%
  • Protein:
  • 0.9 g
  • 2%
  • Cholesterol:
  • 5 mg
  • 2%
  • Sodium:
  • 65 mg
  • 3%

Based on a 2,000 calorie diet

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Directions

  1. Preheat oven to 350 degrees F (175 degrees C). Line baking sheets with parchment paper.
  2. Cream the shortening, brown sugar and white sugar together until light and fluffy. Beat in the vanilla salt and eggs.
  3. Sift the flour, baking soda and baking powder, add to the creamed mixture and stir to combine. Stir in the oats, rice cereal, coconut and nuts. Mix to combine.
  4. Form dough into walnut sized balls and place on the prepared baking sheets. Bake at 350 degrees F (175 degrees C) for 10 minutes. These cookies should still be very soft when taken from the oven. Place on a cooling rack and let cool completely before storing in airtight containers.
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Reviews

11
  1. 13 Ratings

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I cut this recipe in half, back to 36 servings. No shortening on hand today, I used half butter/half margerine instead. I also ran my oats through the mini food processor for a finer consistancy...

This cookie contains everything except the kitchen sink! I re-calculated the serving size to 18 and wish I had made more. They are delicious - the different textures create a pleasant tasting ...

These are yummy cookies! I used margarine instead of shortening, and regular oats instead of quick cooking. Also, I didn't have parchment paper, but I wish I did because they are very hard to re...