Off-to-a-good-start breakfast cookies
60 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | cup | Butter Flavor Crisco |
| 1 | cup | Light brown sugar |
| 2 | tablespoons | Orange juice |
| 2 | Eggs | |
| 1 | cup | Flour |
| 1 | cup | Whole wheat flour |
| 1 | teaspoon | Baking soda |
| 1 | teaspoon | Cinnamon |
| ½ | teaspoon | Salt |
| 1 | cup | Quick oats (not instant or old-fashioned) |
| ½ | cup | Coarsely shredded carrot |
| ½ | cup | Coarsely chopped apple |
| ½ | cup | Raisins (optional) |
| ½ | cup | Chopped nuts (optional) |
| ½ | cup | Shredded coconut (optional) |
Directions
Winner of the "Smart Cookie" contest, sponsored by Crisco all-vegetable shortening.
Heat oven to 350 degrees. Grease baking sheet lightly with shortening.
Place sheets of foil on countertop for cooling cookies.
Combine shortening and light brown sugar in a large bowl. Beat at medium speed of electric mixer until well-blended. Beat in orange juice and eggs. Combine flour, whole wheat flour, baking soda, cinnamon and salt. Add to creamed mixture at low speed until just blended. Stir in oats, carrot and apple, and raisins, nuts and coconut if desired.
Drop by rounded teaspoonfuls onto prepared baking sheet 2 inches apart. Bake for 12-14 minutes, or until edges are golden brown. Cool 2 minutes on baking sheet. Remove to foil to cool completely. Makes 5 dozen cookies.
Home Cooking Magazine, April 95 Typed for you by Marjorie Scofield 4/16/95
Recipe By : Kathryn J. Resler, Goshen, Indiana (17 years old) From: Marjorie Scofield Date: 05-20-95 (159) Fido: Cooking