Hip Padder Cookies Recipe

Name: Hip Padder Cookies
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup softened margarine; 2 cups firmly packed brown sugar; 2 large eggs; 1 (16 ounce) container coconut pecan frosting; 1 cup creamy peanut butter; 1 teaspoon baking soda; 1/2 teaspoon salt; 1/2 teaspoon cinnamon; 2 1/2 cups flour; 1 cup quick oats; 2 cups semi-sweet chocolate chips; 1 cup raisins

Servings: persons

1 cup softened margarine
2 cups firmly packed brown sugar
2 large eggs
1 (16 ounce) container coconut pecan frosting
1 cup creamy peanut butter
1 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon cinnamon
2 1/2 cups flour
1 cup quick oats
2 cups semi-sweet chocolate chips
1 cup raisins

1
Beat margarine for 30 seconds.
2
Add brown sugar, beat, then add eggs.
3
Add frosting, peanut butter, baking soda, salt and cinnamon, beat till combined.
4
Beat in oats then flour.
5
Stir in chips and raisins.
6
Drop onto greased cookie sheet.
7
Bake in preheated 350u00b0 oven for 12-15 or until edges are a light golden brown.
8
Cool cookies on baking sheet for at least one minute.
9
Remove to wire rack and store after completely cooled in airtight container.

1841

kcal

Calories

Fat

247

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1 cup softened margarine, 2 cups firmly packed brown sugar, 2 large eggs, 1 (16 ounce) container coconut pecan frosting, and more.

Yes, Hip Padder Cookies falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Hip Padder Cookies

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