Copycat Swig Sugar Cookies

Thick, soft and sweet, you will DIE over how good these Copycat Swig Sugar Cookies are! These pressed cookies are made with really common pantry ingredients, are softly baked to keep them tender and frosted with a light pink buttercream. Faster to make than my cut-out sugar cookies and scooped directly onto the baking sheet like my Chewy Sugar Cookies.

iced swig sugar cookies on pan

Thick and Delicious Swig Sugar Cookies!

During my college days, Swig Sugar Cookies were the thing. Incase you have no idea what I’m talking about or have never heard of Swig, it is a soda stand in Arizona, Utah and Idaho that happens to serve cookies along with their soda concoctions. Year after year, they became popular because of these pressed sugar cookies that were thick and soft with light pink frosting. While they have great soda pop, they are known for their Sugar Cookies.

A True Copycat

While there are lots of copycat recipes out there, some calling for random ingredients like sour cream, it is not a true Swig Sugar Cookie copycat! Through some friends, I was able to get a copy of the ingredients list and since legally they have to list all the ingredients in order from most to least, I was able to figure out a basic recipe to work from. Then from there, I was able to make small tweaks to get these tasting as close to the original as possible. I hope you find that to be true as well! (This is exactly the method I used to create my Cinnabon Clone and we all know how much you love that recipe 😉 )

Main Ingredients Needed

Like I mentioned above, you just need some simple pantry ingredients to make these cookies. There are a few extra ingredients that aren’t in a roll out sugar cookie, but have their purposes!

  • Butter + Canola Oil – butter used for flavor and the oil helps keep the cookies soft through and through.
  • Granulated Sugar + Powdered Sugar– both are obviously used to make these cookies sweet, but the powdered sugar adds a great texture and the cornstarch (that is in all powdered sugar) is a big reason for that.
  • Egg– the protein that helps hold the cookies together
  • Water– to moisten the dough slightly to help incorporate all that flour
  • All Purpose Flour– there is A LOT of flour required for this recipe. Since you press the cookies out, you want them to keep their shape and you do this by adding a lot of flour.
  • Baking Soda– this will help the cookies puff up slightly and spread.
  • Cream of Tartar– this helps the sugar from crystalizing after its baked, but also acts as a leavening agent.
  • Salt– helps anchor the cookie and bring out all the flavor.
cookie dough in bowl

A Note about Flour

The most important part about this cookie making process is measuring your flour! Most cookie recipes being successful hinges on the amount of flour you use in them! This recipe is no different. In the recipe card, you’ll see that I have some measurements listed in grams. I encourage you to use your kitchen scale and weight the sugars and flour to have accuracy and have your cookies turn out just as beautifully as mine did!

This is the kitchen scale I use and it works really well considering it was $13 off Amazon and came with an extra battery.

If you do not have a kitchen scale, you will want to whisk your flour well to aerate it before measuring. After you aerate your flour, you will want to spoon your flour into the measuring cups, level the top and pour into your mixer. 630 grams is equal to 5 1/4 cups. Most people will end up with too much flour in their cookies if they aren’t using a scale. Measure 5 cups first before adding the last 1/4 cup. You might not need it.

How to Make Swig Sugar Cookies | Directions

I use the creaming method for making these cookies, which is pretty much standard when it comes to baking. I use a large 3 tablespoon cookie scoop and then a heavy bottomed glass to get that pressed sugar cookie look and bake them at 325 degrees F to keep them soft. Add a light pink buttercream and you’ve got a Swig Copycat!

  1. In the bowl of a stand mixer, add your butter, granulated sugar, powdered sugar, canola oil, water and egg. Stir on low with the paddle attachment to slowly incorporate, then increase speed to medium high until thick, light and fluffy. It will look a little chunky and soupy, but if you keep mixing it, it will fluff up! Should take 30 seconds to 1 minute.
  2. Add in all your dry ingredients and stir until just incorporated. Scrape the sides and especially the bottom of the bowl to ensure the cookie dough is coming together as it should.
  3. Using a large cookie scoop (3 tablespoon scoop) scoop level cookie dough balls onto a parchment paper lined baking sheet, 6 per sheet. Using a heavy bottomed glass approximately 2 1/2 inches in diameter, dip the bottom of the glass into flour and then gently flatten the dough balls so they are 1/2-2/3 inch thick. Bake 11-12 minutes in preheated oven. Cookies should look matte and slightly puffed without any brown edges. Centers will be soft with edges cooked.
  4. Cool on baking sheet 5 minutes before transferring to cooling rack. I like to lift the entire sheet of parchment paper with the cookies still on it and transfer that to my cooling rack or counter. Once cookies are at room temperature, transfer to airtight containers, stacking as needed with parchment or wax paper in between. Refrigerate until completely chilled (30 minutes to 1 hour) or freeze for up to 3 months. When ready to serve, frost and enjoy!
baked cookies on baking sheet

Keeping your Cookies Soft

So, the traditional swig sugar cookies are served cold. They are baked and then frozen and transported to each store. From there, they are defrosted in the fridge and frosted on site with that light pink buttercream. Since we don’t need to really freeze these for any reason other than to store them for later, the home cook can skip this step. Also, if you aren’t familiar with or have never tried the original, the refrigeration step can be optional!

Keeping your cookies soft on the counter at room temperature is simple! As long as you keep them in an airtight container, they should remain soft for days. The trouble with storing them at room temperature is the frosting stays soft and can get messy if you try to stack them, even if you use parchment or wax paper in between. SO! I do recommend storing these in the fridge.

Once your cookies are baked and have come to room temperature, you can refrigerate them unfrosted in an airtight container, then pull them out to frost, then refrigerate cookies again in a single layer to set the frosting, then transfer to airtight containers with wax paper in between. Also, feel free to store one slice of white sandwich bread inside the container in the fridge. This will add some moisture and help keep the cookies soft and fresh. Just make sure the bread isn’t touching the cookies directly. (Place it at the top of your air tight container of cookies on a piece of parchment or wax paper.) They should last 4-5 days in the fridge!

About the Frosting

I created a simple buttercream frosting, based on my original vanilla buttercream frosting, and it has worked beautifully! It’s butter, powdered sugar, milk and vanilla beaten together until thick, creamy and smooth. I add in a drop of liquid red food coloring for that light pink color and then frost away with a butter knife. (The back of a soup spoon also works well!)

If you notice your buttercream has too much air and is not frosting very smoothly, use a rubber scraper or wooden spoon to beat the air out of it before using.

Also, you can definitely keep the frosting white or use a different color! The classic color used is pink, but honestly, the sky is the limit. Also: sprinkles!! So fun!

Almond Extract: To Add or Not To Add

Back in my college days, the original swig sugar cookies used to not have any almond extract included in them, but more recently (like in the last 5 years or so), they have added it into the frosting. Some people think almond extract is synonymous with sugar cookies and some people do not. I can go either way because…well…I’ll eat them both ways. It’s not like I’m turning down any cookies ever. So, if you’d like to add almond extract into the frosting, feel free to do that! Add in 1/2 teaspoon with the vanilla extract and then frost away. Simply omit if you’d like to leave it out.

frosted swig sugar cookies

So, there you have it! My copycat version of the Swig Sugar Cookie that I think is really *really* close to the original. And if you’ve never had these, then I think you are in for a treat. You will LOVE the finished product. It’s a really really tasty cookie that is thick, buttery and sweet. Just watch that flour measurement and you should be good to go!

iced swig sugar cookies on pan

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Copycat Swig Sugar Cookies

I love these big, thick, soft sugar cookies! Pressed down with a glass, softly baked then topped with a light pink buttercream, you too will fall in love with these cookies!
Course Dessert
Cuisine American
Prep Time 15 minutes
Cook Time 11 minutes
Refrigeration 1 hour
Servings 24 cookies
Calories 338kcal

Ingredients

Frosting

  • 1/2 cup salted butter softened but still cold; about 65 degrees
  • 2 tablespoons whole milk
  • 1/2 teaspoon vanilla
  • 3 cups powdered sugar
  • 1 drop liquid food coloring

Instructions

  • Preheat oven to 325 degrees F. Line lightly colored baking sheets with parchment paper and set aside. In the bowl of a stand mixer, add your butter, granulated sugar, powdered sugar, canola oil, water and egg. Stir on low with the paddle attachment to slowly incorporate, then increase speed to medium high until thick, light and fluffy. (Should take 30 seconds to 1 minute.) Scrape the sides and mix again briefly.
    whipped butter and sugar
  • Add in the remaining dry ingredients and stir until just incorporated. Scrape the sides and especially the bottom of the bowl to ensure the cookie dough is coming together as it should. Stir again briefly.
    cookie dough on paddle attachment
  • Using a large cookie scoop (3 tablespoon scoop) scoop level cookie dough balls onto a parchment paper lined baking sheet, 6 per sheet. Using a heavy bottomed glass approximately 2 1/2 inches in diameter, dip the bottom of the glass into flour and then gently flatten the dough balls so they are 1/2-2/3 inch thick. Bake 11-12 minutes in preheated oven. Cookies should look matte and slightly puffed without any brown edges. Centers will be soft with edges cooked.
    pressing cookie dough with glass
  • Cool on baking sheet 5 minutes before transferring to cooling rack. I like to lift the entire sheet of parchment paper with the cookies still on it and transfer that to my cooling rack or counter. Once cookies are at room temperature, transfer to airtight containers, stacking as needed with parchment or wax paper in between. Refrigerate until completely chilled (30 minutes to 1 hour) or freeze for up to 3 months. When ready to serve, frost and enjoy!
    baked cookies on baking sheet

Frosting Cookies

  • To make the frosting, simply mix the butter, milk, vanilla and powdered sugar together until light and fluffy. Scrape the sides and mix again to ensure its smooth and the consistency you want. You want the frosting to be thick and able to hold its shape, while still soft enough to easily stir with a spoon or butter knife. Stir in the red food coloring.
    pink frosting in bowl
  • If you’re storing your cookies in the fridge, you can simply remove, frost and store in a single layer on parchment paper lined baking sheets until the frosting is mostly set. Then transfer them back into those airtight containers, layering with parchment or wax paper. Store in the fridge for up to three days.
    pressed sugar cookies on baking sheet with frosting
  • If you’re storing your cookies in the freezer, you can easily frost the frozen cookies right from the freezer and then transfer them to the fridge to completely defrost in a single layer on the baking sheets, gently covered with plastic wrap as described above.

Notes

Flour is arguably the most important ingredient in this recipe. Adding too much or not enough flour will make or break these cookies. That is why I was so specific in weighing my flour. If you do not have a kitchen scale, you will want to whisk your flour well to aerate it before measuring. After you aerate your flour, you will want to spoon your flour into the measuring cups, level the top and pour into your mixer. 630 grams is equal to 5 1/4 cups. Most people will end up with too much flour in their cookies if they aren’t using a scale. Measure 5 cups first before adding the last 1/4 cup. 

A Note about Almond Extract-back in my good ol’ college days, the original Swig Cookies were never made with almond extract. Today, the cookies don’t have almond extract but the frosting does! If you like the flavor of almond extract, add 1/2 teaspoon to the frosting with the vanilla. 

Nutrition

Calories: 338kcal | Carbohydrates: 50g | Protein: 3g | Fat: 14g | Saturated Fat: 8g | Trans Fat: 1g | Cholesterol: 37mg | Sodium: 188mg | Potassium: 42mg | Fiber: 1g | Sugar: 30g | Vitamin A: 366IU | Calcium: 10mg | Iron: 1mg

The post Copycat Swig Sugar Cookies appeared first on Lauren’s Latest.

Originally posted at Laurens Latest

Limoncello Cookies

These Limoncello Cookies are sweet and lemony with the best soft and tender texture. This easy cookie recipe is a great way to brighten your day!

A glazed cookie stacked on top of another with a bite missing.

I just finished baking another batch of these amazing little Limoncello Cookies and they are seriously like a burst of sunshine in my kitchen.

If you have a bottle of limoncello lurking in your pantry, you’ve got to try them. If not, I firmly believe that this recipe alone is reason to buy a bottle. Since Limoncello has such a long shelf life and is so downright delicious, I doubt you’ll have trouble finishing it off!

A stack of lemon cookies with a bite missing from the one on top.

Limoncello and fresh lemon combine to create the fabulous flavor in these cookies. After they cool, you’ll top them with a pretty limoncello glaze speckled with lemon zest.

In addition to the amazing lemon flavor, I am so impressed with the soft and tender texture of these cookies. It’s just an irresistible combination!

Ingredient Notes

All the ingredients for Limoncello Cookies with text overlay.
  • Lemons – Use Meyer lemons if you can get them. I pick up a bag of them on almost every shopping trip. The juice and zest are both slightly sweeter than regular lemons and perfect for baked goods. Use a microplane zester to easily zest your lemons.
  • Egg yolks – Using just the yolk of the eggs richens the dough and helps create the soft and tender texture of this cookie.
  • Limoncello – Both the cookie dough and icing have a little Limoncello. If you are concerned about the alcohol content, you can substitute an equal amount of fresh lemon juice. You won’t get quite the same intense lemon flavor but they will still be delicious.
What is Limoncello?

Limoncello is an Italian liqueur that is made by steeping lemon peels in alcohol to extract the oils which are then mixed with simple syrup. The result is a smooth, intensely lemon flavored liqueur that is traditionally served as a digestive to be sipped chilled from small glasses after a meal. While I’ve never tried it, there are lots of recipes out there for homemade limoncello and apparently, it’s very easy to make.

A little limoncello adds sweet and smooth lemon flavor to baked goods and a wide variety of desserts without any bitterness. It’s also delicious mixed with sparkling water and shaken into cocktails.

Look on the label for the alcohol content which is typically in the 25% to 30% range. This is sufficient to allow you to safely store an open bottle at room temperature. For the best quality, it’s best consumed within two years, as the bright lemon flavor can begin to fade if stored too long. I highly recommend chilling it in the refrigerator, or better yet, pop it in the freezer for a couple of hours before serving.

How to Make Limoncello Cookies

Cookie dough is mixed in a mixing bowl.
  1. Use an electric mixer to beat the butter and granulated sugar until the mixture is light and fluffy. Add the egg yolks, limoncello, vanilla and lemon zest.
  2. Beat the mixture until combined and set it aside.
  3. In a separate medium bowl, combine the flour, baking powder, and salt.
  4. Add the flour mixture to the butter mixture all at once and mix again with electric mixer until a soft dough forms.
A hand flattens balls of cookie dough on a baking sheet.
  1. Use a medium cookie scoop (about 1 ½ tablespoons of dough) to scoop the dough and roll into balls and place them on the prepared baking sheet about 2-inches apart.
  2. Use the palm of your hand to slightly flatten the balls of dough.
  3. Bake the cookies for 10 to 12 minutes, or until the bottom edges are just beginning to look golden brown. Remove from the oven and allow to cool on the baking sheets for 10 minutes before transferring to wire racks to cool completely.

Make the Limoncello Glaze

Lemon glaze is spooned on to cookies.
  1. In a small bowl, stir together the confectioners’ sugar, limoncello, lemon zest and 1 tablespoon lemon juice. Add additional lemon juice, as needed, to reach a nice glaze consistency (it should be somewhat thick but pour easily off the spoon).
  2. Use a small metal spoon to pour a small amount of glaze on top of a cookie and use the back of the spoon to spread and swirl it around. Repeat with remaining cookies and glaze.
  3. Allow to set for about 15 minutes before serving.
A tray of glazed Limoncello Cookies with a basket of lemons behind it shot from over the top.

Storage

After the glaze has set, store the Limoncello Cookies in an airtight container, layered between a sheet of wax paper. Consume within 1 week for the best quality.

For longer storage, follow the freezer instructions below.

Freezer Instructions

To freeze the cookie dough, place the balls of dough on a parchment paper lined baking sheet and freeze for an hour or until solid. Transfer the balls of dough to a freezer safe plastic storage bag or other airtight container and freeze for up to 3 months. Thaw completely before proceeding with baking and glazing the cookies as directed in the recipe.

It’s best to freeze baked cookies prior to adding the glaze for the best result. Be sure they’ve completely cooled, then layer them between wax paper in an airtight container before transferring to the freezer. Thaw the frozen cookies and then top with the glaze as directed in the recipe.

Lemon glazed cookies shot from over the top.

More Lemon Love

A glazed cookie stacked on top of another with a bite missing.
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Limoncello Cookies

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These Limoncello Cookies are sweet and lemony with the best soft and tender texture. This easy cookie recipe is a great way to brighten your day!
Course Cookies, Dessert
Cuisine American
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings 24 cookies
Calories 147kcal

Ingredients

Limoncello Cookies

  • ¾ cup butter softened
  • ¾ cup granulated sugar
  • 2 large egg yolks
  • 2 tablespoons limoncello
  • ½ teaspoon pure vanilla extract
  • 2 teaspoons freshly grated lemon zest from 1 medium lemon (use Meyer lemons, if possible)
  • 2 cups all-purpose flour
  • 1 teaspoon baking powder
  • ¼ teaspoon salt

Limoncello Glaze

  • 1 cup confectioners’ sugar
  • 2 tablespoons limoncello
  • 1 heaping teaspoon freshly grated lemon zest from ½ a medium lemon (use Meyer lemons, if possible)
  • 1 to 2 tablespoons freshly squeezed lemon juice as needed

Instructions

For the Cookies

  • Preheat the oven to 350 degrees F. Line 2 baking sheets with parchment paper or silicone baking mats and set aside.
  • Using an electric mixer, beat the butter and granulated sugar until the mixture is light and fluffy. Add the egg yolks, limoncello, vanilla and lemon zest, and beat until combined.
  • In a separate medium bowl, combine the flour, baking powder, and salt.
  • Add the flour mixture to the butter mixture all at once and mix again with electric mixer until a soft dough forms. Use a spoon to mix the dough to bring the dough together more fully.
  • Use a medium cookie scoop (about 1 ½ tablespoons of dough) to scoop the dough and roll into balls and place them on the prepared baking sheet about 2-inches apart. Use the palm of your hand to slightly flatten the balls of dough.
  • Bake the cookies for 10 to 12 minutes, or until the bottom edges are just beginning to look golden brown. Remove from the oven and allow to cool on the baking sheets for 10 minutes before transferring to wire racks to cool completely.

For the Glaze

  • In a small bowl, stir together the confectioners’ sugar, limoncello, lemon zest and 1 tablespoon lemon juice. Add additional lemon juice, as needed, to reach a nice glaze consistency (it should be somewhat thick but pour easily off the spoon). Use a small metal spoon to pour a small amount of glaze on top of a cookie and use the back of the spoon to spread and swirl it around. Repeat with remaining cookies and glaze. Allow to set for about 15 minutes before serving.
  • Store in an airtight container and consume within 1 week for the best quality.

Notes

If you are concerned about the alcohol content, you can substitute an equal amount of fresh lemon juice for the limoncello. You won’t get quite the same intense lemon flavor but they will still be delicious.
Storage
After the glaze has set, store the Limoncello Cookies in an airtight container, layered between a sheet of wax paper. Consume within 1 week for the best quality.
For longer storage, follow the freezer instructions below.
Freezer Instructions
To freeze the cookie dough, place the balls of dough on a parchment paper lined baking sheet and freeze for an hour or until solid. Transfer the balls of dough to a freezer safe plastic storage bag or other airtight container and freeze for up to 3 months. Thaw completely before proceeding with baking and glazing the cookies as directed in the recipe.
It’s best to freeze baked cookies prior to adding the glaze for the best result. Be sure they’ve completely cooled, then layer them between wax paper in an airtight container before transferring to the freezer. Thaw the frozen cookies and then top with the glaze as directed in the recipe.

Nutrition

Serving: 1cookie | Calories: 147kcal | Carbohydrates: 20g | Protein: 1g | Fat: 6g | Saturated Fat: 4g | Trans Fat: 1g | Cholesterol: 32mg | Sodium: 76mg | Potassium: 33mg | Fiber: 1g | Sugar: 12g | Vitamin A: 199IU | Vitamin C: 1mg | Calcium: 13mg | Iron: 1mg

Adapted from Trisha Yearwood

The post Limoncello Cookies appeared first on Valerie’s Kitchen.

Originally posted at From Valeries Kitchen

Oatmeal Chocolate Chip Cookies

How can oatmeal get any better? Adding chocolate chips of course! These Oatmeal Chocolate Chip Cookies are the perfect mix between Oatmeal Cookies and Chocolate Chip Cookies, so chewy and sweet!

oatmeal chocolate chip cookies on cutting board

To know my husband is to know that Oatmeal Chocolate Chip Cookies are his very favorite. (The baked cookies…and the cookie dough.) The chewy oats paired with the soft baked cookie and melty chocolate chips is so dreamy! There is absolutely a time and place for the original chocolate chip cookies, oatmeal chocolate chip are a great variation! If you’ve never had one, get ready to live!

Main Ingredients Needed

Lot’s of common ingredients in this ingredients list, which means you could probably make these amazing Oatmeal Chocolate Chip Cookies today! Here’s what you’ll need:

  • Salted Butter – I use and prefer salted butter for all my baking. However, if you prefer unsalted butter, increase the salt to 1 teaspoon.
  • Brown Sugar – to sweeten with that slight molasses taste.
  • Granulated Sugar – to sweeten.
  • Eggs – this helps add structure to the cookies.
  • Vanilla – delicious flavor!
  • Rolled Oats – it wouldn’t be an oatmeal cookie without oats! I recommend using old fashioned rolled oats.
  • All-Purpose Flour – this fills out the cookies.
  • Baking Soda + Powder – the leavening for the dough.
  • Salt – to balance out all the flavors.
  • Chocolate Chips – I used semi-sweet regular sized chocolate chip cookies but I also love using mini chocolate chips (for evenly distributed chocolate morsels).

How to Make Oatmeal Chocolate Chip Cookies

I use a tried and true, traditional method for making cookies! For full details on how to make Oatmeal Chocolate Chip Cookies, see the recipe card down below 🙂

Step 1: Preheat Oven and Prep Pans

Preheat oven to 325 degrees. Line light-colored baking sheets with parchment paper and set them aside.

Cream butter together with brown sugar and granulated sugar.

Add eggs and vanilla to the bowl. Whip until light and fluffy. Scrape the sides of the bowl and stir again briefly to ensure it’s evenly mixed.

Slowly incorporate dry ingredients to create cookie dough. Fold in chocolate chips by hand.

scooped oatmeal chocolate chip cookie on baking sheet

Step 3: Bake and Cool

Scoop onto parchment paper-lined baking sheets using a 3 tablespoon scoop and bake until the edges are lightly browned and the centers are puffed but still slightly soft-looking.

Cool for a couple of minutes on baking sheets before transferring to cooling racks. Serve warm or at room temperature.

Want Smaller Cookies?

I used a large cookie scoop to create larger cookies, but feel free to use a 1 tablespoon scoop for smaller cookies. Bake 7-8 minutes at 325 degrees F.

oatmeal chocolate chip cookies on baking sheet

How I Keep My Cookies Soft

The best method for storing and keeping cookies soft is to store in an airtight container with a piece of bread. I find that plain white sandwich bread works best for this and a gallon sized Ziploc bag. That way, your Oatmeal Chocolate Cookies can stay soft for days!

oatmeal chocolate chip cookies on baking sheet

Seriously make these babies today, and if not today, sometime soon!

The printable recipe card is down below, enjoy!

oatmeal chocolate chip cookies on baking sheet

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Oatmeal Chocolate Chip Cookies

How can Oatmeal Cookies get any better? Adding chocolate chips of course! These Oatmeal Chocolate Chip Cookies are perfectly chewy and sweet.
Course Desserts
Cuisine American
Keyword oatmeal chocolate chip cookies
Prep Time 10 minutes
Cook Time 12 minutes
Total Time 22 minutes
Servings 36 small cookies
Calories 157kcal

Ingredients

Instructions

  • Preheat oven to 325 degrees. Line light colored baking sheets with parchment paper and set aside. Cream butter together with brown sugar and granulated sugar.
  • Add eggs and vanilla to the bowl. Whip until light and fluffy. Scrape the sides of the bowl and stir again briefly to ensure its evenly mixed.
  • Slowly incorporate dry ingredients to create cookie dough. Fold in chocolate chips by hand.
  • Scoop onto parchment paper lined baking sheets using a 3 tablespoon scoop and bake 12-14 minutes or until the edges are lightly browned and the centers are puffed but still slightly soft-looking. Cool 3 minutes on baking sheets before transferring to cooling racks. Serve warm or at room temperature.

Notes

I used a large cookie scoop to create larger cookies, but feel free to use a 1 tablespoon scoop for smaller cookies. Bake 7-8 minutes at 325 degrees F.

Nutrition

Calories: 157kcal | Carbohydrates: 21g | Protein: 2g | Fat: 7g | Saturated Fat: 4g | Trans Fat: 1g | Cholesterol: 24mg | Sodium: 103mg | Potassium: 42mg | Fiber: 1g | Sugar: 12g | Vitamin A: 188IU | Vitamin C: 1mg | Calcium: 21mg | Iron: 1mg

The post Oatmeal Chocolate Chip Cookies appeared first on Lauren’s Latest.

Originally posted at Laurens Latest