Baker's Breakfast Cookie

Contributed By: llgregory
CDKitchen.com

Thick, chewy, breakfast cookie

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Total Preparation Time: 15 to 30 minutes
Ingredients:
Actual Cooking Time: Less than 15 minutes
Number of Servings: More than 10
Special Features: Kids Love It
Kids can help make it
Make Ahead
Meal Type: Breakfast & Brunch
Snack

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Ingredients

2 cups Brown sugar
2 1/2 cups Rolled oats
4 cups All-purpose flour
1 tablespoon Baking soda
1 teaspoon Baking powder
1 teaspoon Salt
1 1/2 teaspoon Ground cinnamon
1/4 cup Canola oil
1/2 cup Prune puree
2 tablespoons Water
5 Egg whites
1 1/2 teaspoon Vanilla extract
3/4 cup Raisins
1/4 cup Chopped walnuts
1/3 cup Chopped dried apricots

Preparation

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

In a large bowl, stir together the 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.

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.

Cook's Notes

" These turn out exactly like bakers breakfast cookies! The trick is to underbake them a little bit, and the result is the soft cakey cookie you know and love! " This recipe from CDKitchen for Baker`s Breakfast Cookie serves/makes 30 cookies