meal / dish
method
occasion
ingredient
cuisine
photo
recipEbox log in
log out
register (it's free!)
forgot password?
help/FAQ
BROWSE MOREcookies
desserts
bar cookies
brownies
cake
candies
cheesecake
frosting, icing, and cake decorating
breakfast cookies
breakfast baked goods
RECIPE TOOLS:
print
shopping list
email
save
add photo
mastercook
add review
rate recipe
show nutrition
mobile
puzzleSHARE:
Baker's Breakfast Cookie
5 stars based on 11 reviews
Ready in: Under 30 minutes ?
Difficulty: 3/5
Serves/Makes: 30 cookies
photo by: Kelli
2 images - click image to view all
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
DIRECTIONS:
Preheat oven to 350 degrees F. 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!
NUTRITION:
This Baker's Breakfast Cookie recipe from CDKitchen serves/makes 30 cookies
Recipe ID: 10093
REVIEWS:
Guest: Gourmet 2012-03-15
I found this recipe very enticing and addicting. Fantastic recipe! I highly recommend it!
Guest: Anonymous 2009-08-14
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.
Guest: Michael 2009-02-24
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.
SuperPickle 2008-05-21
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 compens... read more
Guest: Anonymous 2007-03-29
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!
Guest: Heather 2012-03-17
This is truly remarkable. I must say your recipe is really good. Keep up the good work!
Guest: brandy 2012-02-14
Loving this recipe so much. I made it at my grandma’s house. The combination of recipes goes well with each other and the taste is certainly admirable.
Guest: Laurie 2007-06-19
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...
Guest: jillian 2007-01-05
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!
Guest: Anonymous 2006-11-28
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.
