Raisin Breakfast Cookies
A healthful cookie for breakfast? Sign us up! Orange juice and prunes or applesauce, rather than butter, play the major role in moistening these cookies, which have enough fiber to be satisfying. And enough flavor to disappear fast. — AARP
As someone who loves sweets, I like the idea of a healthful cookie for breakfast. Prunes or applesauce, rather than butter, make these moist. And yet, my kids gobble these up. In fact, when I talked to my daughter, Remy, about this book, she urged me to include this recipe. “You have to put them in the book, Mom. They are soooo good!” I agree. — Debra Ponzek
- Unsalted butter
- 2 cups all purpose flour
- 1¼ cups old-fashioned rolled oats
- 1 cup packed light brown sugar
- 1½ teaspoons baking soda
- ½ teaspoon baking powder
- ¾ teaspoon ground cinnamon
- ¼ teaspoon salt
- ¼ cup store-bought prune puree or applesauce
- ¼ cup orange juice
- 3 tablespoons unsalted butter, melted
- 3 large egg whites
- 1 teaspoon pure vanilla extract
- 1/3 cup California raisins
- ¼ cup chopped dried apricots
- Preheat the oven to 350°F. Lightly grease 2 baking sheets with butter.
- In a large bowl, combine the flour, oats, sugar, baking soda, baking powder, cinnamon, and salt. Add the prune puree, orange juice, melted butter, egg whites, and vanilla. Mix with a wooden spoon until blended. Stir in the raisins and apricots.
- For each cookie, scoop 2 generous tablespoons of dough from the bowl and drop onto the baking sheets. Bake for 10 to 11 minutes, until just set and lightly browned around the edges. Do not overbake.
- Transfer the cookies to wire racks to cool. Store in an airtight container for up to 3 days.