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Crunchy Skillet Cookies

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  Butter/Margarine 2 Tablespoon
  Snipped pitted dates 1 Cup (16 tbs)
  Granulated sugar 1 Cup (16 tbs)
  Eggs 2 , well beaten
  Crisp rice cereal 3 Cup (48 tbs)
  Chopped walnuts 1⁄2 Cup (8 tbs)
  Confectioners' sugar 1 Tablespoon

Make several days ahead or on day:
1. In 10-inch skillet melt butter. Add dates and granulated sugar; blend well. Now, while stirring, add eggs. Cook over low heat, stirring constantly, allowing mixture to bubble softly, until it forms a soft ball when a little is dropped into a glass of cold water—5 or 6 minutes. Remove from heat.
2. Cool slightly; then stir in cereal and nuts, blending well. Turn out onto large sheet of wax paper that has been lightly sprinkled with confectioners' sugar. Roll to coat well on all sides.
3. Divide mixture into thirds; shape each third into a roll 5 inches long and 1 1/2 to 2 inches in diameter. Wrap each in wax paper. Refrigerate.
4. When needed, slice each cookie roll into 54-inch-thick slices. Makes about 60.

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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 2250 Calories from Fat 639

% Daily Value*

Total Fat 72 g110.4%

Saturated Fat 21.6 g107.9%

Trans Fat 0 g

Cholesterol 487.5 mg162.5%

Sodium 547.5 mg22.8%

Total Carbohydrates 383 g127.6%

Dietary Fiber 21.2 g84.7%

Sugars 320.5 g

Protein 26 g51.2%

Vitamin A 44% Vitamin C 36.4%

Calcium 17.9% Iron 69.8%

*Based on a 2000 Calorie diet


Crunchy Skillet Cookies Recipe