Prep Time 30 min
Cook Time 16 Min
Servings 12
Difficulty Easy

Ingredients

  • 1/2 cup Fisher® Chef's Naturals® Chopped Pecans
  • Crisco® Original No-Stick Cooking Spray
  • 1 pkg. Pillsbury® Big Deluxe refrigerated oatmeal raisin cookies
  • 1 cup finely shredded carrots
  • 2 1/2 cups toasted whole wheat flake cereal
  • 1/2 cup flaked coconut
  • 1 tbsp. grated orange peel
  • 1/2 tsp. salt
  • 3/4 tsp. McCormick® Ground Cinnamon
  • 1 1/2 cups powdered sugar
  • 2 tbsps. fresh orange juice
  • 3 orange slices
  • 3 large strawberries

Directions

  • Step 1

    Heat oven to 350°F. To toast pecans, spread in 15x10-inch pan with sides. Bake 6 to 10 minutes, stirring occasionally, until brown. Line 2 cookie sheets with cooking parchment paper or spray no-stick cooking spray.

  • Step 2

    In large bowl, break up cookie dough. Add carrots, cereal, toasted pecans, coconut, orange peel, salt, and cinnamon. Mix with wooden spoon or knead with hands, until well blended. Divide dough into 12 equal portions (rounded 1/4 cup each). Place 6 portions of dough on each cookie sheet. Flatten each to 2 3/4-inch round.

  • Step 3

    Bake 14 to 17 minutes or until edges are set and bottoms are golden brown. Cool on cookie sheets 3 minutes. Remove to cooling racks. Cool completely; about 15 minutes.

  • Step 4

    In small bowl, combine powdered sugar and orange juice; blend well. Spoon glaze over cookies. Place cookies on serving platter; garnish with orange slices and strawberries. Store in tightly covered container.

Serving size
(1 cookie of 12)

  • Calories 300
  • Calories from Fat100g
  • Total Fat 11g
  • Saturated Fat 3g
  • Polyunsaturated Fat 0g
  • Monounsaturated Fat 0g
  • Cholesterol 0mg
  • Sodium 270mg
  • Potassium 0mg
  • Total Carbohydrates 49g
  • Dietary Fiber 3g
  • Sugars 31g
  • Protein 2g
  • Vitamin A 0%
  • Vitamin C 0%
  • Vitamin D 0%
  • Calcium 0%
  • Thiamin 0%
  • Niacin 0%
  • Zinc 0%
  • Riboflavin 0%
  • Iron 0%

*Percent Daily Values are based on a 2,000 calorie diet