Reviewed: May 13, 2008

Love it. The recipe is great to experiment with. I usually cut the sugar in half, use applesauce instead of prune juice; I like coconut and chocolate chips added, cranberries, apricots - basically whatever I have in the cabinets!

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April

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Reviewed: May 9, 2008

really yummy. I used apple sauce instead of prune puree and 1 cup of splenda brown sugar blend. I used raisins and craisins and left out the nuts. I used half whole wheat pastry flour and added ground flaxseed. great recipe - and fun to have for playing around with.

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bakermom

Cooking Level: Expert

Home Town: Eugene, Oregon, USA

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Reviewed: Apr. 13, 2008

These were soooo tasty! I have made them twice so far. I follow the recipe exactly, except that I substitute the oil for apple sauce to make them even frutier and healthier. It works (and tastes!) great.

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brandy

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Reviewed: Mar. 26, 2008

Delicious! Just like the kind you buy in the store. Not overly sweet either. I think I'll substitute chocolate chips next time to make them more kid-friendly. I was able to make about 24 cookies. Definitely a keeper recipe!

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LAMURF

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Reviewed: Mar. 23, 2008

These were very good- much better than the store bought! I don't keep any prunes on hand so I substitutes mashed banana and they turned out great!! Very moist and chewy and tasted like the perfect bowl of oatmeal!

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Cher

Cooking Level: Intermediate

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Reviewed: Mar. 12, 2008

I thought this was a good breakfast cookie. Very healthy. I used dried cranberries and white chocolate chips. My older son wasn't a fun but my 1 year old couldn't get it in fast enough. Was a very portable breakfast and much healthier than the breakfast cookies you get in a box.

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MARNE_BUZZELL

Cooking Level: Expert

Living In: West Des Moines, Iowa, USA

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Reviewed: Feb. 23, 2008

Loved theses cookies! I made them for a brunch baby shower. I used four whole eggs instead of the whites and then I thought it was still too dry so I added about 1/2 cup of applesauce. Then I added dried apricots, coconut, pecan pieces, about 3/4 cup shredded carrots and about 1/3 cup of dried cranberries (I let them sit in some hot water to plump them up a bit.).

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RCANDLAND

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Reviewed: Feb. 5, 2008

Scrumptious!I LOVE this cookie! They never last long--but can be frozen nicely. I add an extra teas. cinnamon, a teas. of pumpkin pie spice, a little extra vanilla, and I use 3 large whole eggs and an extra 1/2 cup of applesauce. No nuts--I add dried blueberries, cherries, or cranberries. I usually cook them 9-11 minutes on parchment.

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Jane

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Reviewed: Jan. 4, 2008

Flavor is out of this world - hard to eat just one for breakfast. I used 3 1/2 cups whole wheat flour but then needed to add quite a bit of water to keep moist. Might cut the brown sugar by a 1/3rd as they are pretty sweet . Num num! :)

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jet

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Reviewed: Dec. 18, 2007

These are great - Wish I had apricots for this batch! Next time I think I will add some oat or wheat bran and also flax meal. I keep mine in the freezer and put them in the microwave for about 20 seconds and they taste like a fresh cookie right out of the oven! Very similar to Baker's!

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jenkins283

Cooking Level: Intermediate

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Reviewed: Oct. 4, 2007

i loved these and so did the family! they were fantastic for being healthy. I used some splenda and replaced half the oil for applesauce. i also used dried cranberries.

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*Lisa*

Cooking Level: Intermediate

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Reviewed: Sep. 12, 2007

I used applesauce instead of the prunes, and added extra applesauce and reduced the oil. I added a little extra baking soda to compensate for the extra acidity of the applesauce.

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E

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Reviewed: Aug. 12, 2007

I loved these cookies! I used whatever combination of nuts and dried fruit that I had available. apricots, cranberries, raisins and I even added some unsalted sunflower seeds. I substituted the prune puree with applesauce and it turned out great! A great grab and go breakfast that is hearty!

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SANDRAD73

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Reviewed: Jun. 22, 2007

Great recipe. Don't forget to add the sugar with the dry ingredients - the recipe doesn't mention sugar in the steps! My 3-year-old ate hers up in 30 seconds flat. I used a 5-grain hot cereal instead of plain oatmeal, and used half whole wheat flour. I ran out of brown sugar after half a cup (oops!) so I used white sugar for the rest and added a 1/2 cup of molasses to the liquid ingredients. Didn't have enough apricots on hand, so I used some dried cranberries, too. 8 1/2 minutes in the oven was just about perfect. I got 48 cookies out of this recipe. I can't wait to try messing around with different combinations of fruit, and cocoa sounds great too.

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mr/mrs z

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Reviewed: May 27, 2007

these cookies were very good for a lowfat treat. although i made a few adjustments 1) use all applesauce, no need for fattening oil 2) upped the cinnamon and vanilla by 1 tsp for added flavor 3) use 1 1/2 - 2 cups of oats for real oatmeal cookie texture 4) decrease the sugar by 1/2 cup if using sweetened applesauce. otherwise they were delicious

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M a ii

Home Town: Ho Chi Minh City, Dong Nam Bo, Viet Nam

Living In: Dallas, Texas, USA

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Reviewed: Mar. 23, 2007

These are so great! They just disappeared! I used half cocoa, half flour, and substituted pumpkin for the oil. They were just like chewy, double-chocolate cookies but good for you!

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monicad221

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Reviewed: Feb. 11, 2007

I've been looking for a home made version of granola bars for my kids & this is it! These were surprisingly good, although I had to tweak the recipe with what I had on-hand - dried cherries in place of raisins, almonds for the walnuts, egg beaters instead of egg whites, whole wheat flour, and blackberry jam for the prune puree. I also replaced a bit of flour with 10 grain breakfast cereal. My 2 & 7 year old liked these even though they were ugly (the jam made them greyish).

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DV2

Cooking Level: Intermediate

Living In: Banks, Oregon, USA

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Reviewed: Jan. 18, 2007

I used wheat flour and reduced the amount to 3 1/2 cups,1/3 cup of lite applesauce in place of the oil, 1 cup brown sugar with splenda in place of the 2 cups of brown sugar, and 2 baby food jars of carrots in place of the prunes. Oh my goodness, delicious!!!! I wrapped each cookie individually and placed in a ziploc bag in the freezer and they are great when thawed. My daughter is always asking for more. I make hers with chocolate chips and she says they are better than any granola bar I've ever bought.

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Gloria

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Reviewed: Jan. 16, 2007

Zing! Had one for breakfast this morning and it woke me right up. Lots of energy in this tasty morsel. Taste is very good, but for me the texture is a bit off. My batter was too dry so I added a few extra tablespoons of water and now they are a bit too wet. Also, the cooking time was a bit off (at least on my oven. I left them in for about 10-11 minutes, and they were a tad undercooked for my taste (I like my cookies chewy!). Still, very good--I would make a again.

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hazelwhisper

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Reviewed: Oct. 2, 2006

My daughter just had a baby & I made up a batch of these to help out w/ getting breakfast for the older kids. They're delish! I used 2 jars of plum baby food for the prune puree & I used equal amounts of golden raisins, dried apricots & dried pineapple bits. I baked for 10 minutes & got chewy cookies. At 8 minutes, they were still pretty raw. Thansk for a great recipe Jennifer!

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