* Exported from MasterCook *

Baker's Breakfast Cookie

Recipe By :Jennifer
Serving Size : 30 Preparation Time :0:00
Categories : Cookies Drop

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. 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.