Anita’s AT Power Cookies
NOTE: If you do freeze them, package them individually because they don't
separate well. The original recipe was called Baker's Breakfast Cookie
(the recipe is online), but Anita (Trail Angel name, "A") altered the
recipe somewhat. http://www.cdkitchen.com
Servings Per Recipe: 30
2 cups brown sugar
2 1/2 cups rolled oats
4 cups all-purpose flour
1 tablespoon baking soda
1 teaspoon baking powder
1 teaspoon salt
2 teaspoons ground cinnamon
1/3 cup Canola oil
3/4 cup prune plum pastry filling (1/2 can)
2 tablespoons water
3/4 cup egg whites (refrigerated section @ grocery)
2 teaspoons vanilla extract
3/4 cup raisins
1/2 cup chopped walnuts or pecans (or ¼ cup of each)
1/2 cup chopped dried apricots
1/2 cup sunflower seeds
Preheat oven to 350°F.
Spray cool cookie sheets with canola cooking oil spray.
In a large bowl, mix together the flour, baking soda, baking powder, salt and
Blend in oats.
Make a well in the center and pour in the canola oil, prune puree, water, egg
whites and vanilla.
Mix until well blended. (Mixture will be extremely stiff.)
Stir in the raisins, walnuts, sunflower seeds and apricots.
Scoop cookies with large spoon into golf-ball sizes.
Place cookies 2" apart onto the prepared cookie sheets and flatten to ½"
tall with wet fingers.
Bake 8 minutes for chewy cookies or 10 minutes for dry cookies.
Do not over-bake; cookies will not get crisp. Remove from cookie sheets to cool.