Recipe: Early Riser Prune Cookies (using whole wheat flour, oats, bran, and apple)
Breakfast and BrunchEARLY RISER PRUNE COOKIES
Ample amounts of tangy flavor and fiber are offered in this quick, nutritious breakfast-to-go. Make a double batch and freeze extras for long-term storage.
3/4 cup butter or margarine, softened
1/2 cup brown sugar, packed
1 egg
1 teaspoon vanilla
2 cups rolled oats
3/4 cup whole-wheat flour
1/3 cup unprocessed bran
1 1/2 teaspoons allspice
1/2 teaspoon baking soda
1/4 teaspoon salt
1 cup chopped, pitted prunes (about 6 ounces)
1 medium apple, shredded
1 cup chopped walnuts
In mixing bowl, cream butter, sugar, egg, and vanilla.
Combine oats, flour, bran, allspice, soda, and salt; mix into creamed mixture. Stir in prunes, apple, and walnuts. Drop by generous spoonfuls onto lightly greased baking sheets. Flatten to about 1/2-inch.
Bake at 350 degrees for 15 minutes or until lightly browned. Cool on racks.
Store in airtight container. Securely wrapped, cookies can be frozen.
Makes 12 large cookies
Source: California Prune Board
Ample amounts of tangy flavor and fiber are offered in this quick, nutritious breakfast-to-go. Make a double batch and freeze extras for long-term storage.
3/4 cup butter or margarine, softened
1/2 cup brown sugar, packed
1 egg
1 teaspoon vanilla
2 cups rolled oats
3/4 cup whole-wheat flour
1/3 cup unprocessed bran
1 1/2 teaspoons allspice
1/2 teaspoon baking soda
1/4 teaspoon salt
1 cup chopped, pitted prunes (about 6 ounces)
1 medium apple, shredded
1 cup chopped walnuts
In mixing bowl, cream butter, sugar, egg, and vanilla.
Combine oats, flour, bran, allspice, soda, and salt; mix into creamed mixture. Stir in prunes, apple, and walnuts. Drop by generous spoonfuls onto lightly greased baking sheets. Flatten to about 1/2-inch.
Bake at 350 degrees for 15 minutes or until lightly browned. Cool on racks.
Store in airtight container. Securely wrapped, cookies can be frozen.
Makes 12 large cookies
Source: California Prune Board
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