Recipe By LEIE
Rating
Published Mar 5th
Prep 25m Cook 8m Additional 12m Ready In 45m
Servings 30 cookies Calories 175.7

The trick is to underbake them a little bit, and the result is the soft cakey cookie you know and love!

Recipe Ingredients

  • 2 cups brown sugar
  • 2 ½ cups rolled oats
  • 4 cups all-purpose flour
  • 1 tablespoon baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon salt
  • 1 ½ teaspoons ground cinnamon
  • ¼ cup canola oil
  • ½ cup prune puree
  • 2 tablespoons water
  • 5 egg whites
  • 1 ½ teaspoons vanilla extract
  • ¾ cup raisins
  • ¼ cup chopped walnuts
  • ⅓ cup chopped dried apricots

Cooking Directions

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

Nutrition Facts

  • Calories 175.7
  • Carbohydrate 33.9 g
  • Fat 3.1 g
  • Fiber 1.7 g
  • Protein 3.6 g
  • Saturated Fat 0.3 g
  • Sodium 221.3 mg
  • Sugar 14.3 g

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Reviews

  1. This is a phenomenal recipe! I took some of the advice from the other reviews and made a few changes to turn these into Chocolate Chocolate Chip Breakfast Cookies. I used 3 1/2 cups whole wheat flour instead of white, and (because these are for my kids) I processed the rolled oats to a fine - Read more ...
  2. I own a small espresso cafe and bakery and we made these cookies for the first time on Wednesday. The batter was a little dry so we added an extra quarter cup of prune puree. I couldn't believe how fast they sold. We ended up making them again on Thursday and Friday because demand was - Read more ...
  3. WOW!! These are so good we have a hard time stopping at 1 or 2! I pour boiling water over the prunes, apricots and dried cranberries (which we like better than raisins) so they can get soft and plump up then use the water off the dried fruit for my 2T. I puree the prunes - Read more ...
  4. These were great!! I tried them with applesauce instead of the prune puree and baked them for the 10 minutes so they were more like cookies. The kids loved them.
  5. This recipe is just like the real cookie!! I substitued the ap flour for Whole wheat just like in the real cookies. I've also made other variations like Peanut Butter Mocha Chocolate chip Apple Pie. I highly recommend this recipe...
  6. Made these great cookies today changing a few things 1.) I also used baby food prunes less time consuming. 2.) I cut the apricots with my kitchen shears 3.) I used 1 cup of applesauce in place of the 1/2 cup canola oil it makes the dough a little more moist and easier to work - Read more ...
  7. These are wonderful--just like Baker's Breakfast Cookies! I did make a few changes to suit my needs. I used half whole wheat flour substituted chopped peanuts for the walnuts cut the sugar down to 1 1/2 cups and used olive oil instead of canola. They were wonderful! (I've made three batches in the last week!)
  8. This recipe was great! Just helpful hint to all, you can use baby food prunes, for the prune puree. It is alot faster!
  9. Chopping the dried fruits making prune puree was time consuming. The dough is very thick and dry; I used 1/2 c. water instead of 2 Tbsp. I mixed by hand like kneading heavy bread dough so I wouldn't burn out the motor on my electric mixer. Cookies turned out nicely freeze well.
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