MORNING GLORY BREAKFAST COOKIES
I use an ice cream scoop to make the cookies..the dough is kind of sticky..these are excellent..I like grab a handful for my friends and myself on garage sale days!
Provided by grandma2969
Categories Drop Cookies
Time 40m
Yield 20 cookies
Number Of Ingredients 14
Steps:
- Position a rack in the middle of the oven.
- preheat oven to 350*.
- line two baking sheets with parchment paper.
- sift flour, baking power, salt and cinnamon in a medium bowl and set aside.
- In a large bowl, using an electric mixer on medium speed, beat the butter, sugar and orange zest until smoothly blended -- about 1 minute. Stop the mixer and scrape the sides of the bowl as needed during mixing. Add the eggs and vanilla and mix until blended, about 1 minute. Mix in the carrots, apple, raisins, coconut and walnuts.
- The batter will become quite liquid from the moist carrots and apples.
- on low speed, add the flour mixture ,mixing just until incorporated. the dough will be soft and sticky.
- using an ice cream scoop, preferably, or measuring cup with 1/4 cup capacity, scoop mounds of the dough onto the prepared baking sheets, spacing the cookies at least 2 1/2" apart.
- bake the cookies one sheet at a time until the bottoms are browned and the tops are pale but firm, and a toothpick inserted near the center of a cookie comes out dry, about 20 minutes.
- cool the cookies on the baking sheet for 5 minutes., then using a wide metal spatula, transfer to wire rack to cool completely.
- dust the cooled cookies with powdered sugar -- if desired.The cookies can be stored in a tightly covered container at room temperature for up to 4 days.
Nutrition Facts : Calories 206.1, Fat 12, SaturatedFat 5.5, Cholesterol 39.5, Sodium 65.1, Carbohydrate 22, Fiber 1.5, Sugar 6.1, Protein 3.7
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