Description
The trick is to underbake them a little bit, and the result is the soft cakey cookie you know and love!
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
Instructions
- Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets or line with parchment paper.
- 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.
- 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.
Prep Time: 25 mins
Cook Time: 8 mins
Total Time: 45 mins
Servings: 30