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Nutritional Info
  • Servings Per Recipe: 33
  • Amount Per Serving
  • Calories: 167.9
  • Total Fat: 2.3 g
  • Cholesterol: 0.0 mg
  • Sodium: 276.2 mg
  • Total Carbs: 39.5 g
  • Dietary Fiber: 3.0 g
  • Protein: 3.8 g

View full nutritional breakdown of Bakers Breakfast Cookies calories by ingredient
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Bakers Breakfast Cookies

Submitted by: CLAIREGROVER


This recipe is a modified version of the recipe from Trudy Despain's kitchen. This recipe is a modified version of the recipe from Trudy Despain's kitchen.
Number of Servings: 33


    2 cups brown sugar
    2 1/2 cups rolled oats
    4 cups whole wheat flour
    1 Tablespoon Baking soda
    1 teaspoon baking powder
    1 t salt
    3/4 cup chopped raisins
    1/3 cup dried apricots, chopped
    1/3 cup dried cranberries

    1/4 cup canola oil
    1/2 cup prune puree (or raisins pureed in a little water)
    5 egg whites
    1 T vanilla extract
    1/3 cup applesauce


1.Preheat oven to 350 degrees. Grease cookie sheets.
2. Stir together dry ingredients.
3. Mix wet ingredients together until well blended.
4. Blend wet and dry ingredients together.
5. Roll cookies into golf ball sized balls with wet hands and flatten to 1/2" tall. They don't flatten much while baking.
6. Bake 11 minutes for chewy cookies, or 12-13 minutes for dry cookies. Cookies will not crisp. Cool on wire racks.
Makes 33 extra large cookies.

Number of Servings: 33

Recipe submitted by SparkPeople user CLAIREGROVER.

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