November 24th, 2008|
Double Chocolate Pecan Crunchies Cake Cookies
½ Cup vegetable oil
2 Eggs well beaten
2 T Warm water
½ Cup Post Honey Bunches of Oats with Caramel
½ Cup Chocolate Chips
½ Cup chopped pecans
Drop a slightly rounded teaspoonful of batter 2" apart on an ungreased cookie sheet.
Bake for 12-14 minutes or until slightly browned. Remove from oven and allow to cool in the pan for 2 minutes, then immediately remove from the pan to a cooling rack (otherwise they will stick to the pan).
Makes about 4 dozen cookies using teaspoon, or 3 dozen using a tablespoon. ~ Joe (the doughgod)
Previous What's Cookin' Columns
If you would like to comment on this or any other article please feel free to post your views on the FAOL Bulletin Board!
[ HOME ]
[ Search ] [ Contact FAOL ] [ Media Kit ]
FlyAnglersOnline.com © Notice