Baker's Breakfast Cookie

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* Exported from MasterCook *

 

Baker's Breakfast Cookie

 

Recipe By :http://www.cookierecipe.com/az/BkrsBrkfstCki.asp

Serving Size : 0 Preparation Time :0:25

Categories :

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

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 teaspoons ground cinnamon

1/4 cup canola oil

1/2 cup prune puree

2 tablespoons water

5 egg whites

1 1/2 teaspoons vanilla extract

3/4 cup raisins

1/4 cup chopped walnuts

1/3 cup chopped dried apricots

 

Preheat oven to 350 degrees 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.

 

Description:

" " 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! " "

Source:

" Rec.food.recipes "

Yield:

" 30 cookies "

Start to Finish Time:

" 0:45 "

 

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Per Serving (excluding unknown items): 4902 Calories; 91g Fat (16.4% calories

from fat); 114g Protein; 923g Carbohydrate; 47g Dietary Fiber; 0mg Cholesterol;

6819mg Sodium. Exchanges: 34 1/2 Grain(Starch); 3 1/2 Lean Meat; 7 1/2 Fruit;

16 1/2 Fat; 18 1/2 Other Carbohydrates.

 

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0