YUM! WE made a couple changes to this recipe and turned it into a breakfast cookie. We used chopped can pinapple instead of crushed, whole wheat pastry flour intead of white,1/2 cup corsly chopped cashews, crystaline fructose instead of cane sugar,reduced the amount of oil to 2/3 cup and four packets of Simple Harvest multigrain breakfast(We were out of baking oatmeal.) I then oiled a baking stone and poured about 1/4 cup portions leaving a large amount of room for rising. Baked them at 350 for about 12 minutes. SOOO Yummy! They turn out slightly crips on top and moist inside.
Comment submitted: 5/8/2008 (#5218)
By skygram
Recipe Rating (out of 5):
This was sooooo good, very moist. I also used this recipe for muffins. Freezes well too.
