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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Reviewer:

IMVINTAGE

Cooking Level: Intermediate

Home Town: Fort Worth, Texas, USA

Living In: Keller, Texas, USA

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Reviewed: Oct. 1, 2006

So good you wouldn't know they are healthy! I used applesauce in place of the oil and lined my pan with parchment paper. I used wheat flour instead of bleached and added just a few chocolate chips. I used craisens and raisens and no nuts. So yummy, even my 19month old loves them!

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White Raven

Cooking Level: Intermediate

Home Town: Santa Rosa, California, USA

Living In: Healdsburg, California, USA

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Reviewed: Sep. 25, 2006

i used two small containers of prune baby food instead of puree and water. very yummy. kids thought i'd lost my mind serving them cookies for breakfast.

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SHARIDETH

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Reviewed: Sep. 22, 2006

These cookies are sooo good! Really only bake these for 8 - 10 minutes, or they get dry. They are like a muffin and a cookie, so if they are overcooked, they get dry. I made a few substitutions, I added a dried fruit mix of dried apricots, dried apples and prunes, chopped; I substituted applesauce for the prune puree; proccesssed the oats in my food processor until fine, like another reviewer; I substituted 2 cups of wheat flour for 2 cups of the all purpose flour; I used 1 tsp. of cinnamon; omitted the nuts and added 2/3 cup cocoa powder and chocolate chips because I wanted the kids to like them. They were delicious! Perfect for breakfast. I did like another reviewer and patted some of the cookies out and froze them, then I can throw them in the oven in the morning. Yum!

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HTravis

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Reviewed: Sep. 4, 2006

Great recipe - my son loves them and I can't usually get him to eat breakfast - I made the chocolate version from the earlier review.

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garuark

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Reviewed: Sep. 3, 2006

Delicious! I just made these and they are phenomenally good! I followed the recipe exactly - I used two containers of baby food prunes for the prune puree. I also used Craisins instead of raisins and pecans instead of walnuts. Everyone in my family loves them! This recipe is a keeper!

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Reviewer:

jax

Cooking Level: Expert

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Reviewed: Aug. 27, 2006

This is a phenomenal recipe! I took some of the advice from the other reviews and made a few changes to turn these into Chocolate Chocolate Chip Breakfast Cookies. I used 3 1/2 cups whole wheat flour instead of white, and (because these are for my kids) I processed the rolled oats to a fine consistency in the food processor. I also added 2/3 cup unsweetened cocoa to the dry ingredients. I substituted 3/4 cup unsweetened applesauce for the prune puree, and omitted the dried fruit and nuts. I added a bag of high quality dark chocolate chips. I scooped out the dough onto a baking sheet and put it in the freezer for a few minutes for ease of handling. Then I patted down the dough and wrapped the cookies to freeze. This way, I can just pull these out of the freezer and bake them fresh before school every morning. My kids LOVE these!

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ELVISCOSTELLOFAN

Cooking Level: Intermediate

Home Town: El Paso, Texas, USA

Living In: Austin, Texas, USA

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Reviewed: Aug. 2, 2006

ooo, yummy! I halved the recipe and used all applesauce instead of prune puree and oil for ease/healthiness. I also omitted the other dried fruits and nuts and just used 1/2 cup raisins to make them "oatmeal raisin" flavored. the recipe yield is dead-on (for once, lol!). i measured them out using a 1/4 cup and got 15 great-sized cookies. My only regret is that i cooked them for 10 minutes and i think that's why they're a little tough. They didn't seem "done enough" for my liking at 8 minutes, but i think taking them out then would've yielded a softer, moister cookie. Regardless, they taste fantastic and i can't wait to make them again! Very healthy and delicious for snacks or breakfast, thanks!

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Jonistyle2

Cooking Level: Intermediate

Home Town: Milwaukee, Wisconsin, USA

Living In: Chicago, Illinois, USA

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Reviewed: May 23, 2006

i substituted prune puree for apple sauce and walnuts for almonds. soooo good!!!!!!!!!

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Lauren C.

Cooking Level: Expert

Living In: Aurora, Colorado, USA

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Reviewed: Apr. 21, 2006

These were good but a little dry. I will try to bake them a little less next time. I added baby food prunes and dates instead of apricots. My kids liked them and they were easy to grab on the way to work in the morning. I would like to have a little more texture and a bit less dry cookie, and so may experiment with nuts and fruits and flavorings. Very good with a few personal improvements.

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MOLYNEAUX

Cooking Level: Expert

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Reviewed: Feb. 20, 2006

Delicious! My kids and husband love them...they're probably the best lowfat cookie I've had! I also used applesauce instead of prune puree and it was fabulous.

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IDAHOGIRL50

Cooking Level: Intermediate

Home Town: Boise, Idaho, USA

Living In: Eagle, Idaho, USA

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Reviewed: Nov. 2, 2005

I followed the recipe exactly and they were amazingly soft and delicious! I took five dozen to work and everyone looked at me rather skeptically when I said they were low fat as I take sweet fatty goodies usually - they were gobbled up in no time! Warning though; they are very soft and will stick together so don't throw them in the cookie jar; layer with parchment or cellophane inbetween the layers. I will definitely make these over and over again.

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JILLETH

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Reviewed: Jul. 16, 2005

I own a small espresso cafe and bakery and we made these cookies for the first time on Wednesday. The batter was a little dry so we added an extra quarter cup of prune puree. I couldn't believe how fast they sold. We ended up making them again on Thursday and Friday because demand was so high. Thanks for a great recipe.

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Reviewer:

SUGARPLUMSCOOKIES

Cooking Level: Professional

Living In: Wilmington, Delaware, USA

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Reviewed: Jul. 8, 2005

This was a nice recipe for oatmeal cookies. When cooked for around 8 min. the cookies were too soft and raw. I found that 10 min. worked well. Even though I left out the nuts and other stuff it still tasted good.

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Merriam94

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Reviewed: Jun. 23, 2005

WOW!! These are so good we have a hard time stopping at 1 or 2! I pour boiling water over the prunes, apricots and dried cranberries (which we like better than raisins) so they can get soft and plump up then use the water off the dried fruit for my 2T. I puree the prunes in the blender with the liquid ingredients. When the prunes and liquid are blended well, I add the apricots and pulse a few times to chop, then the nuts and cranberries. That way there is no chopping and all the liquid ingredients are in one place and ready to pour into the dry. The dough is stiff, but needs no extra liquid..especially with the softened fruit which adds a little more moisture. We stir as much as possible then finish with our hands! Most ovens are different but we usually end up baking these for 8 1/2 to 9 minutes as they do get dry if baked too long and are so much better a little underbaked. May help to do a few test cookies to get the time right.

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Rivka

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Reviewed: Jun. 19, 2005

Warning! The recipe instructions do not tell when to add the sugar. I added 1 cup at the end with the fruit and they still turned out well. You have to use your hands to mix, not your mixer, dough is very thick. Any advice on how to make prune puree, e-mail me, cinnamonsmithrn@yahoo.com.

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CINNAMON KELLENBERGER

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Reviewed: Feb. 2, 2005

These were great!! I tried them with applesauce instead of the prune puree and baked them for the 10 minutes so they were more like cookies. The kids loved them.

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TWILASCOOKIN

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Reviewed: Jan. 12, 2005

I loved them. My husband didn't like the apricots, so I'm trying currants.

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Reviewer:

MJJK (aka Raspberry Cream)

Living In: Vancouver, British Columbia, Canada

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Reviewed: Oct. 4, 2004

These are really good, I made half of the recipe, used 1/4 cup cocoa, 3/4 cup all purpose flour, 1 cup whole wheat flour, 1/2 cup applesauce, no oil, I added 1/4 cup mini chips, only 1/4 cup raisins. They are great and close to Bakers. I am making PB and double chocolate mint, pumpkin cranberry and others in the near future. Thanks to Jennifer for sharing :)

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