Yield
21 cookies (serving size: 1 cookie)

How to Make It

Step 1

Preheat oven to 300°.

Step 2

Combine first 6 ingredients in a large bowl. Beat with a mixer at low speed until combined. Beat at medium speed 2 minutes. Stir in cherries and nuts.

Step 3

Spoon 1 level tablespoon batter into miniature muffin cups coated with cooking spray. Bake at 300° for 16 minutes or until puffed and crisp on top. Let stand 2 to 5 minutes before removing from pan. Cool on a wire rack. Note: Store in an airtight container up to 2 days.

Oxmoor House Healthy Eating Collection

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