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Receta Baker's Breakfast Cookie

Name: Baker's Breakfast Cookie
Ingredients: 2 c. brown sugar; 2 1/2 c. rolled oats; 4 c. all-purpose flour; 1 Tbsp. baking soda; 1 tsp baking pwdr; 1 tsp salt; 1 1/2 tsp grnd cinnamon; 1/4 c. canola oil; 1/2 c. prune puree; 2 Tbsp. water; 5 x egg whites; 1 1/2 tsp vanilla extract; 3/4 c. raisins; 1/4 c. minced walnuts; 1/3 c. minced dry apricots

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Ingredientes

2 c. brown sugar
2 1/2 c. rolled oats
4 c. all-purpose flour
1 Tbsp. baking soda
1 tsp baking pwdr
1 tsp salt
1 1/2 tsp grnd cinnamon
1/4 c. canola oil
1/2 c. prune puree
2 Tbsp. water
5 x egg whites
1 1/2 tsp vanilla extract
3/4 c. raisins
1/4 c. minced walnuts
1/3 c. minced dry apricots

Direcciones

Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets or possibly line with parchment paper.
In a large bowl, stir together the oats, flour, baking soda, baking pwdr, salt and cinnamon. Make a well in the center and pour in the canola oil, prune puree, water, egg whites and vanilla. Mix till well blended. Stir in the raisins, walnuts and apricots. Scoop cookies using an ice cream scoop, or possibly 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 don't flatten very much while baking.
In the preheated oven, bake 8 min for chewy cookies 10 to 12 min for dry cookies. Cookies won't get crisp. Remove from cookie sheets to cold on wire racks.