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
Preheat oven to 350 degrees F. Grease cookie sheets or line with parchment paper.
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.
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.
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!
yikes_edoc
Pumpkins aren't just for pies or Halloween decorations. These large, orange gourds - while naturally sweet - also work well in savory dishes. They pair well with poultry and pork (and especially bacon) and their creamy-when-cooked texture blends easily into soups.
Ranking #1 in nearly every "favorite cookie" poll, the chocolate chip cookie is pretty much the go-to cookie of choice for both kids and grownups alike.
What's the secret ingredient in these cakes? Pudding mix. It not only adds flavor but it gives the cake a richer, creamier texture. No one will know your secret ingredient!
reviews & comments
Has anyone used date paste instead of prune paste (and reduce moisture elsewhere)
I would think this would work
March 23, 2018
These are so good, they will probably be made illegal to prepare, eat or sell in California one day soon.
March 22, 2016
I've made these several times for my daughter as a school snack and to share if I can hide them well enough from my boyfriend. These are devoured every. time. I usually add raisins (soaked in hot water to plump) and chocolate chips but anything will work. My unprofessional opinion: The dough will be VERY thick but it's supposed to be that way...don't mess with the liquids too much.
July 23, 2014
I am sitting here having one of Ms. Baker's commercially made Oatmeal Raisin Cookies. One thing I noted is the above recipe does not list molasses as an ingredient but the color and flavor of the cookie I bought definitely tastes like there is molasses. Put on mu Mag eyes to read package and sure enough, the package does list molasses in the ingredients. I also noted on my cookie package wrapper the following missing ingredients: wheat flour, malted Barley flour, evaporated cane juice and brown rice syrup. No mention on the package of the walnuts or apricots. Just some observations I amde but maybe this recipe is based on another version of the Baker's Cookies, of which I have no knowledge. Iâm sure this recipe will turn out good cookies. However, when I try this recipe, I am definitely going to add some molasses, maybe 1 1/2 to 2 tablespoons worth. Ron
May 4, 2014
OMG these are the BEST!!! I don't like raisins so I used dried cranberries. So so so good! Can't wait to make more.
October 19, 2013
I love Erin Baker's breakfast cookies. Perfect for, well, breakfast. But I wanted something cheaper and lower fat, and I couldn't resist. I tried the substitutions someone else offered, substituting all that sugar with concentrated OJ. I don't know what I did wrong, but the cookies taste terrible. Very dry and they have a very floury flavor I'm having trouble stomaching. So, my fault for not following the exact recipe, but I dislike them so much I'm not sure I'd want to try again. lol
July 2, 2013
We were at a cafe recently and they had breakfast cookies. I'd never had such a thing before and loved the idea. Found this recipe and tried it and fell in love! They are soft and fully of good ingredients.
March 17, 2012
This is truly remarkable. I must say your recipe is really good. Keep up the good work!
March 15, 2012
I found this recipe very enticing and addicting. Fantastic recipe! I highly recommend it!
February 14, 2012
Loving this recipe so much. I made it at my grandmaââ¬â¢s house. The combination of recipes goes well with each other and the taste is certainly admirable.
Ms. Baker stole the recipe from Sunset magazine.
August 14, 2009
We found the recipe turned out great as is. We omitted the raisins, walnuts and apricots and ADDED 1 cup of cocoa to make the chocolate version of Baker's breakfast cookie. We think Baker's may even add a few minature chocolate chips which would have been a nice addition.
February 24, 2009
I found this recipe after watching a TV program. I am always looking for something a little better than a breakfast bar and oatmeal every morning. I was able to muscle my way through the mixing process once a dove in head first with my hands. I took some into work and the people just love them. Since the first run was a success it is time to play with the recipe.
May 21, 2008
I have a VERY slender 4 year old and I am always looking for ways to pack more nurtitious calories into his diet. This recipe is one of my top ones for him. I also make them for my elderly fatherin law (without nuts)for a nutritious snack that is soft and easy to eat. I change it up just a bit. Here are my changes: -- 1 - 12 oz can of frozen juice concentrate in place of the sugar(use any flavor you like, my fav is oj, gives the cookies a nice flavor) -- 3 c white flour and 1 c Whole Wheat flour Omit salt 3 T Canola oil 1/3 c prune puree omit water 2 full eggs or 3 egg whites 2 T wheat germ Most of these adjustments are to compensate the moisture content because of the concentrate. They turned out wonderfully.
June 19, 2007
These cookies are perfect for morning; wholesome-tasting and not too sweet. I used a cup of egg beaters instead of the 5 egg whites just because I didn't feel like separating that many eggs and having the yolks leftover. This is a fun recipe to play with; I used cherry craisins and almonds instead of raisins and walnuts. Great for an active family in the morning...
March 29, 2007
I added wheat germ, dried apples, apple sauce, and mini chocolate chips. SO YUMMY! Very soft and chewy, just how we like our cookies. Maybe not lo-cal, but full of fiber, little fat, and delicious. The recipe says it makes 30 cookies, but i made quite generously sized cookies and and 4 dozen. I baked them for longer than it said to, but I use baking stones and they tend to take a little longer than conventional cookie sheets. I'll definately make these again!
January 5, 2007
I didn't have the water problem. They baked up very well, and are very tasty. Soft and kind of cakey, moderately sweet. We added some peanut butter in lieu of walnuts - it worked fine despite texture differences. Versatile!
November 28, 2006
Good recipe except that there is one mistake. I think the "2 Tbsp water" was meant to be "2 CUPS OF WATER". That's about how much water I had to add to it to make a dough out of it. Also, they forgot to mention the sugar in the mixing instructions.