Pineapple Drop Cookies II

Pineapple Drop Cookies II

"A delightful cookie. Pineapple purists can leave out the raisins and nuts."
Saved
Save
I Made it Rate it Share Print
Added to shopping list. Go to shopping list.

Ingredients

servings 285 cals
Serving size has been adjusted!

Original recipe yields 12 servings

Adjust

Nutrition

  • Calories:
  • 285 kcal
  • 14%
  • Fat:
  • 10.4 g
  • 16%
  • Carbs:
  • 45.8g
  • 15%
  • Protein:
  • 4.1 g
  • 8%
  • Cholesterol:
  • 51 mg
  • 17%
  • Sodium:
  • 155 mg
  • 6%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

Directions

Print
  1. Preheat oven to 350 degrees F (175 degrees C). Grease a cookie sheet.
  2. In a medium bowl, cream together the brown sugar and butter. Beat in the eggs and vanilla. Combine the flour and baking powder, stir into the creamed mixture. Finally, fold in the pineapple, raisins and nuts. Drop by heaping spoonfuls onto the prepared pan.
  3. Bake for 8 to 10 minutes in the preheated oven, until edges are light brown. Remove from the baking sheet to cool on wire racks.

Reviews

25
  1. 25 Ratings

  2.  
  3.  
  4.  
  5.  
  6.  
Most helpful positive review

I had forgotten that my mother had made these every so often when I was growing up. I was delighted to find this recipe. It's really a very basic cookie recipe. Delicious little gems. Make small...

Most helpful critical review

These were such a dissapointment. I stayed true to the recipe and the cookies were not what I was looking for.

Most helpful
Most positive
Least positive
Newest

I had forgotten that my mother had made these every so often when I was growing up. I was delighted to find this recipe. It's really a very basic cookie recipe. Delicious little gems. Make small...

I couldn't put the nuts in because of allergies. I spread in a cake plate (9X13) and baked for 45 minutes. It made the best bars!! I didn't have time for cookies but this sounded like it would w...

DO NOT make huge cookies! The cookies spread out too much and were still very very gooey after baking. Also, do not add more pineapple than the recipe calls for or else the cookies will be too w...

These are great! I did add 1/4c of extra flour, I used cranberries instead of raisins and added 1/2c coconut. I lowered the temp to 325 and increased the time to 12mins. Excellent!!!!!!!

I made this for my class in school! everyone who tried them said they were awesome!

I tried this recipe with a couple of changes. I used dried cranberries instead of raisins and macadamai nuts instead of walnuts. They were so good and a huge hit at the office. I had to cook ...

These were good~~~very soft cookie. I used white sugar in lieu of brown. I used crushed pineapple that was unsweetened, perhaps sweeten would be better? My only complaint is perhaps they were no...

These were such a dissapointment. I stayed true to the recipe and the cookies were not what I was looking for.

I just made these cookies, and they are wonderful!! I added coconut, but would be just as good without. They are cakelike and soft; wonderful with a cup of coffee!!!

Other stories that may interest you