Raisin and Apricot Breakfast Cookies

Name: Raisin and Apricot Breakfast Cookies
Ingredients: 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 raisins; ¼ cup chopped dried apricots

Chef

Debra Ponzek

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Cookbook

The Family Kitchen

Published by Clarkson Potter

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This image courtesy of Joseph DeLeo

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.

NotesCall the kids

• Grease the baking sheets

• Measure the flour, oats, and sugar

• Measure the prune puree and orange juice

• Measure the raisins and apricots

• Stir the batter together by hand

• Drop cookies onto the baking sheets

Makes18 cookies

Cooking Methodbaking

CostInexpensive

Easy

Total Timeunder 1 hour

Make Ahead RecipeYes

Kid FriendlyYes

Recipe Courseside dish, snack

Dietary Considerationhalal, kosher, peanut free, soy free, tree nut free, vegetarian

Mealbreakfast, kid snack, snack

Taste and Texturebuttery, fruity, sweet

Type of Dishcookie, dessert

Ingredients

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 raisins
¼ cup chopped dried apricots

Instructions

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.