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42 servings, 1 cookie (26 g) each
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When measuring brown sugar, pack firmly into a dry measuring cup and level off for an accurate measurement.
Spoon leftover canned pumpkin into ice cube trays; freeze several hours or until firm. Remove cubes from trays; place in resealable freezer-weight plastic bag. Store in freezer for later use in muffin or pancake batters. Or, add to your favourite hot prepared chili, soup or stew.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
Light, fluffy, and easy to make! My staple cookie in the house!
These cookies are delicious and surprisingly light. I agree with the other commenters that they are definitely cakey, but in a good cookie way and not too sweet or oily! Instead of walnuts I added 1 cup of oatmeal and they turned out beautiful. Will make again!
These cookies went over really well in our house! They were gone in an instant. We liked them because they were more of a muffin texture, like a muffin top!