Name: Best Breakfast Cookie
Prep time: 25 min
Cook time: 25 min
Yield: 30
Ingredients: Brown sugar - 2 cups; Rolled oats - 2 ½ cups; All-purpose flour - 4 cups; Baking soda - 1 tablespoon; Baking powder - 1 teaspoon; Salt - 1 teaspoon; Ground cinnamon - 1 ½ teaspoons; Canola oil - ¼ cup; Prune puree - ½ cup; Water - 2 tablespoons; Egg whites - 5; Vanilla extract - 1 ½ teaspoons; Raisins - ¾ cup; Chopped walnuts - ¼ cup; Chopped dried apricots - ⅓ cup

Recipe information

Cooking:

25 min.

Servings per container:

Source:

More details

Ingredients for - Best Breakfast Cookie

1. Brown sugar - 2 cups

2. Rolled oats - 2 ½ cups

3. All-purpose flour - 4 cups

4. Baking soda - 1 tablespoon

5. Baking powder - 1 teaspoon

6. Salt - 1 teaspoon

7. Ground cinnamon - 1 ½ teaspoons

8. Canola oil - ¼ cup

9. Prune puree - ½ cup

10. Water - 2 tablespoons

11. Egg whites - 5

12. Vanilla extract - 1 ½ teaspoons

13. Raisins - ¾ cup

14. Chopped walnuts - ¼ cup

15. Chopped dried apricots - ⅓ cup

How to cook deliciously - Best Breakfast Cookie

1. Stage

Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets or line with parchment paper.

2. Stage

In a large bowl, stir together the brown sugar, oats, flour, baking soda, baking powder, salt and cinnamon. Make a well in the center and pour in the canola oil, prune puree, water, egg whites and vanilla. Mix until well blended. Stir in the raisins, walnuts and apricots. Scoop cookies using an ice cream scoop, or roll into golf ball sized balls. Place cookies 2 inches apart onto the prepared cookie sheets and flatten to 1/2 tall with wet hands. These cookies do not flatten very much while baking.

3. Stage

In the preheated oven, bake 8 minutes for chewy cookies 10 to 12 minutes for dry cookies. Cookies will not get crisp. Remove from cookie sheets to cool on wire racks.