Why wait for the holidays to make a chewy, fruit- and nut-packed homemade cookie? They're delicious.
Yield: about 8 dozen cookies
Substitution: Mix 1 1/2 teaspoons lemon juice or white vinegar plus enough milk to make 1/2 cup to use for the buttermilk.
Do-Ahead: Cookie dough can be covered and refrigerated up to 24 hours before baking. If it's too firm, let stand at room temperature 30 minutes.
Nutrition Information: 1 Serving: Calories 85 (Calories from Fat 35); Total Fat 4g (Saturated Fat 1g, Trans Fat ncg); Cholesterol 5mg; Sodium 45mg; Total Carbohydrate 12g (Dietary Fiber 1g, Sugars ncg); Protein 1g
Percent Daily Value*: Vitamin A 0%; Vitamin C 0%; Calcium 0%; Iron 2%
Exchanges: 1/2 Starch; 0 Other Carbohydrate; 0 Vegetable; 1/2 Fat Carbohydrate Choices: nc
*Percent Daily Values are based on a 2,000 calorie diet.
Reprinted with permission from Betty Crocker 2007/TM General Mills.