Photo: Priscilla Du Preez
Estimated Nutrition (whole recipe, rough)
1082
Calories
30g
Protein
24g
Fat
181g
Carbs
What these numbers assume — 9 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Rice | 1 cup cooked (158g) white | 206 |
| 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 |
| Walnut | 1 walnut half (4g) | 26 |
| Vanilla | 1 tsp extract (4ml) | 12 |
| Salt | 1 tsp (6g) | 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
- =
- 2 cup flour
- 1 tsp baking soda
- 1 tsp salt
- 1/2 cup margarine
- 2 1/2 cup light brown sugar
- 2 egg
- 2 egg white
- 1 tsp vanilla
- 2 cup quick cooking rolled oats
- 2 cup crisp rice cereal
- 1/2 cup walnuts
- =
Directions
1
Preheat oven to 350 °F. Sift flour, baking soda and salt onto waxed paper. Cream margarine with brown sugar in large bowl until fluffy-light; beat in eggs one at a time, until fluffy again. Beat in egg whites; stir in vanilla. Add flour mixture, one-third at a time, until well blended; stir in rolled oats, rice cereal and walnuts. Drop by teaspoonfuls, about an inch apart onto large cookie sheets lightly sprayed with cooking spray. Bake 10 minutes, or until cookies are firm and lightly golden. Remove to wire racks and cool.
Recipe sourced from
fandom