Estimated Nutrition (whole recipe, rough)
Counts 8 of 9 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Oat | 1/2 cup dry (40g) | 154 |
| Butter | 1 tbsp (14g) | 102 |
| Egg | 1 large egg (50g) | 78 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Pecan | 1 half (4g) | 20 |
| Vanilla | 1 tsp extract (4ml) | 12 |
| Salt | 1 tsp (6g) | 0 |
| Water | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- =
- 1 cup rolled oats
- 1/2 cup all-bran, bran buds, fiber
- one or 100% bran
- 1/4 cup pecans
- 1/2 cup margarine, (1 stick)
- 1/2 cup sugar
- 1/2 cup brown sugar
- 1/4 cup egg, whites
- 1 tsp vanilla
- 3 tsp water
- 1 cup all-purpose flour
- 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- =
Directions
Place oatmeal, cereal and pecans in a bowl and mix lightly. Set aside. Cream margarine and sugars together at medium speed until light and fluffy. Add eggs whites vanilla and water, and mix at medium speed for 1 minute, scraping down the bowl before and after adding egg whites, vanilla and water. Stir flour, baking powder, baking soda and salt together and add to creamy mixture and mix at medium speed only until oatmeal is blended into dough. Drop by 1 ½ tablespoonfuls onto a cookie sheet that have been sprayed with pam spray or lined with aluminum foil. Bake at 375°F for about 12 minutes; then remove cookies to a wire rack and cool to room temperature. Food exchange per serving: 1 starch/bread exchange + 1 fat exchange calories: 127, fat: 6g, cho: 17g, na: 139mg, pro: 2g, cholesterol: 0