Email to Gillian Scarlett      

Recipe Categories: gilly's HOME PAGEAPPETIZERS BarCookies BBQ Beans BEVERAGES BREAD BREAKFAST BROWNIES BRUNCH burgers CAKESandPIES CANDY CASSEROLES Cheesecakes chicken CHILI COOKIES CROCKPOT DESSERTS DIABETIC EGGS ETHNIC FISHandSEAFOOD LOWCARB MEATS MUFFINS NACHOS PASTA PASTASALAD PASTRIES PIES PIZZA Potatoes potatoes POTATOSALADS POULTRY QUICHE RICE SALADandDRESSING SANDWICHES SAUCES SNACKS SOUPSandSTEWS Stuffing TARTS VEGETABLES VEGETARIAN

Toasty Tropical Treats




Source of Recipe


ConAgra Foods


List of Ingredients




3/4 cup Blue Bonnet®-stick
2 cups rolled oats
1 cup packed light brown sugar
1 large egg
1 teaspoon vanilla extract
1/2 cup all-purpose flour
1/2 teaspoon salt
1/4 teaspoon baking soda
1/4 cup roasted, unsalted macadamia nuts, coarsely chopped
1/2 cup chopped dried tropical fruit mix
2 tablespoons sweetened shredded coconut


Recipe



Preheat oven 350 degrees F.
Place a medium skillet over medium heat until hot. Add margarine and heat until melted and lightly browned. Add oats and cook 5 minutes or until golden brown, stirring constantly. Remove from heat and set aside.
In a large bowl, combine sugar, egg and vanilla. Using an electric mixer, beat on high speed until creamy. Mix in the oat mixture, flour, salt and baking soda until well blended. Using a rubber spatula, stir in the nuts, fruit mix and coconut.
Drop by teaspoonful onto ungreased cookie sheets. Bake for 10 minutes or until just beginning to lightly brown on edges. Remove from oven and place cookies on wire rack to cool completely.