Recipe Corner: Breakfast Cookie

If you saw my post a few weeks back about Erin' Baker Breakfast Cookies, you know how much I loved them.  They reminded me of a recipe that I had originally discovered from a good friend of mine. I found another recipe that was similar and kind of fused the two together to get a cookie that suited my family best. Although these are “cookies”, they are great for breakfast or snack time because they are low fat, low sugar, and have lots of “good” stuff in it!  I hope you enjoy!

Ingredients

• 2 cups brown sugar (I use the Splenda mixture to make it healthier)
• 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 cranberries (apricots work well too)

Directions

1. Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets or line with parchment paper.
2. 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.
3. 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.