1 DOZEN EQUALS RECIPES
EASY OATMEAL COOKIES RECIPE - FOOD.COM
Here's an easy cookie recipe that makes a nice small batch - just 12 cookies so you don't have too many sitting around your house for days. Increase the sugar to half a cup if you are using plain/regular instant oats.
Total Time 20 minutes
Prep Time 5 minutes
Cook Time 15 minutes
Yield 12 cookies
Number Of Ingredients 5
Steps:
- Preheat oven to 350 degrees.
- Lightly spray a baking sheet with non-stick spray.
- In a medium bowl, mix all of the ingredients together.
- Using your hands, roll dough into 12 balls, flatten each one slightly and place them on a baking sheet.
- Bake for about 15 minutes.
- Remove from oven and let sit for 5 minutes before placing cookies on a wire rack to cool.
Nutrition Facts : Calories 112.9, FatContent 4.4, SaturatedFatContent 0.9, CholesterolContent 0, SodiumContent 169.7, CarbohydrateContent 17.2, FiberContent 0.9, SugarContent 7.8, ProteinContent 1.6
EASY OATMEAL COOKIES RECIPE - FOOD.COM
Here's an easy cookie recipe that makes a nice small batch - just 12 cookies so you don't have too many sitting around your house for days. Increase the sugar to half a cup if you are using plain/regular instant oats.
Total Time 20 minutes
Prep Time 5 minutes
Cook Time 15 minutes
Yield 12 cookies
Number Of Ingredients 5
Steps:
- Preheat oven to 350 degrees.
- Lightly spray a baking sheet with non-stick spray.
- In a medium bowl, mix all of the ingredients together.
- Using your hands, roll dough into 12 balls, flatten each one slightly and place them on a baking sheet.
- Bake for about 15 minutes.
- Remove from oven and let sit for 5 minutes before placing cookies on a wire rack to cool.
Nutrition Facts : Calories 112.9, FatContent 4.4, SaturatedFatContent 0.9, CholesterolContent 0, SodiumContent 169.7, CarbohydrateContent 17.2, FiberContent 0.9, SugarContent 7.8, ProteinContent 1.6
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It was brought to my attention some don't use Liquid Eggs...so maybe this post will be helpful.
(photo of Quiche by: CinStraw)
From justapinch.com
Reviews 5
Category Other Breakfast
Cuisine American
From justapinch.com
Reviews 5
Category Other Breakfast
Cuisine American
- NOTE: It has been brought to my attention that several don't use "liquid eggs" and would like to know how to convert to regular eggs. Maybe this will help... The net weight in ounces per dozen is the standard that is used to classify egg sizes. * 1 dozen medium eggs = 21 ounces * 1 dozen large eggs = 24 ounces * 1 dozen extra large eggs = 27 ounces Many recipes requiring eggs specify the use of large eggs, so if the eggs you have available are smaller or larger, it is beneficial to know the size equivalents. Use the following guidelines to achieve a quantity that should work well for most recipes. * 5 medium eggs = 4 large eggs = 4 extra large eggs * 6 medium eggs = 5 large eggs = 4 extra large eggs * 7 medium eggs = 6 large eggs = 5 extra large eggs For a more precise measure: * 1 medium egg = 3 tablespoons * 1 large egg = 3¼ tablespoons Therefore: * 13 medium eggs yields exactly the same quantity (39 tablespoons) as 12 large eggs.
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A yummy honey-garlic topping turns these easy dinner rolls into something extra special. Try ’em with soups and chili. —Taste of Home Test Kitchen
From tasteofhome.com
Reviews 4.9
Total Time 40 minutes
Calories 131 calories per serving
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Reviews 4.9
Total Time 40 minutes
Calories 131 calories per serving
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REDUCING THE SIZE OF RECIPES | UNL FOOD
To halve an egg, break it, mix it together with a fork and use 2 tablespoons. Refrigerate the rest and use in an omelet or scrambled eggs within two to four days. A 9 x 13-inch pan holds 14 to 15 cups; when halving a recipe use a square 8 x 8-inch pan or a round 9-inch pan. When using a different pan size, try and keep the depth of food the same.
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