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½ cup butter (1 stick), softened to room temperature
½ cup light brown sugar
½ cup Burleson’s Pure Honey
1 large egg
1 tablespoon milk
½ teaspoon almond extract
½ teaspoon ground cardamom
2 cups biscuit and baking mix (Pioneer Brand recommended)
¾ cup old-fashioned oats
1 cup chopped walnuts (toasted)
½ cup sweetened dried cranberries or raisins
Preheat oven to 400°F. In a medium bowl, whisk or stir together butter, brown sugar and honey. Add egg, milk, almond extract and cardamom; whisk to combine. Add baking mix and oats, stir to combine. Add walnuts and cranberries; stir to combine. Using a cookie scoop, place a rounded tablespoon of dough on a Silpat- or parchment-lined cookie sheet about 2 inches apart. Bake for 9 to 11 minutes or until just beginning to turn light golden brown. Let cool on baking sheet for 5 minutes. Remove to wire rack to finish cooling. Makes 2 ½ to 3 dozen cookies.
Nutrition Facts Per
Serving
Calories
– 106, Protein – 1.4g, Carbohydrates – 13g, Total Fat – 5.7g, Saturated Fat – 2g,
Cholesterol – 12g, Sodium -103mg, Dietary Fiber – .6g, Vitamin A – 87 IU, Potassium
– 36mg, Folate – 11mg, Calcium – 14mg
2009 State Fair Recipes
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9 Recipes
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