Breakfast Cookies

Name: Breakfast Cookies
Ingredients: 2 cups light brown sugar; 2 1/2 cups rolled oats (NOT quick!); 4 cups whole wheat flour; 1 tablespoon baking soda; 1 teaspoon baking powder; 1 teaspoon salt; 2 -3 tablespoons cinnamon; 1/4 cup canola oil; 5 egg whites; 1 cup approximately prune puree (*); 1 cup walnuts (optional); 1/2 1/2 cup raisins (optional) or 1/2 cup craisins (optional)

12 ingredients

9 steps

Ingredients

2 cups light brown sugar
2 1/2 cups rolled oats (NOT quick!)
4 cups whole wheat flour
1 tablespoon baking soda
1 teaspoon baking powder
1 teaspoon salt
2 -3 tablespoons cinnamon
1/4 cup canola oil
5 egg whites
1 cup approximately prune puree (*)
1 cup walnuts (optional)
1/2 1/2 cup raisins (optional) or 1/2 cup craisins (optional)

Directions

1

Preheat oven to 325°F.
2

Mix all ingredients together.
3

Drop by 1/4 cup measuring cup or large ice cream scoop on a baking sheet, about 2 inches apart.
4

Flatten to 1/2-inch tall with DAMP hands.
5

The cookies do not flatten much while baking.
6

Oven temperature is 350*.
7

Bake 8 minutes for chewy cookies, 10 minutes for dry cookies (chewy is best!).
8

Cool.
9

*I use 4 or 5 boxes of pureed baby prunes.