Reviewed: Jan. 8, 2004

These are soooo good! Very moist texture, and great cinnamon flavor. A tip for storage: layer the cookies with wax paper so that the cookies do not stick.

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Syd

Cooking Level: Intermediate

Home Town: Port Arthur, Texas, USA

Living In: Seattle, Washington, USA

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Reviewed: Dec. 31, 2003

do not rate this. it is terrible

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SPIRITCHP26

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Reviewed: Dec. 30, 2003

Great cookie and it stays very moist! It is very similar to the Baker's Breakfast Cookie. I omitted the apricots and added 1/2 cup chocolate chips and they were great. I will make them again this week but use whole wheat flour and some cocoa powder.

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bellygirl

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Reviewed: Nov. 19, 2003

I love it! Just like the Bakers that I buy at the Latte stand. I substituted 12 cup applesauce for the oil. Definately worth making the prune puree, and I used craisins instead of raisins. One more thing, I threw in some cinnamon chips. Yummy! even my 11yr old daughter loves them.. and she is a picky eater.

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ITSMEBUDDA

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Reviewed: Nov. 5, 2003

Wonderful recipe! From a family of Bellinghamsters (Baker's Breakfast Cookies hometown!), we love them. Just like the real thing. I didn't find them all that time consuming, and pureeing your own prunes is well worth the small amount of time. Thank you for sharing!!!!

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MRBUNKER

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Reviewed: Oct. 7, 2003

Yummy! I used oat bran flour for the regular flour because I'm trying to lower my cholesteral. I also used chocolate covered raisins in place of the regular raisins and the apricots. I used baby food prunes as well pumpkin puree in place of the oil. They came out really good! Will be making them in big batches this weekend!

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MOCHAMOM2

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Reviewed: Sep. 18, 2003

Quite good! I made these last night and had to modify the recipe some to use the ingredients I had on hand. I ran out of flour and had to use about 1 2/3 cups of cocoa for the missing flour, I used 1 cup of applesauce and omitted the oil, prunes, & water, used dried apples rather than apricots, and used 2 whole eggs and an egg white rather than 5 egg whites. The resulting cookies were very chocolatey and very decadent-tasting for being practically fat free.

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BJDURHAM

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Reviewed: Aug. 11, 2003

These were definitely soft, no doubt. Even my picky boyfriend liked these. I did omit the cinnamon and added chocolate chips instead which made it even better. I think I'll hang on to this recipe.

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Akinom

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Reviewed: Jul. 23, 2003

This recipe is just like the real cookie!! I substitued the ap flour for Whole wheat, just like in the real cookies. I've also made other variations like Peanut Butter, Mocha Chocolate chip, Apple Pie. I highly recommend this recipe...

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Reviewed: Jun. 7, 2003

Made these great cookies today changing a few things 1.) I also used baby food prunes less time consuming. 2.) I cut the apricots with my kitchen shears 3.) I used 1 cup of applesauce in place of the 1/2 cup canola oil,it makes the dough a little more moist and easier to work with. Hope you find this helpful.

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RODEONUTRITION

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Reviewed: Jan. 29, 2003

These are really good! I have made them several times, substituting different kinds of dried fruit. Delicious!

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Elli Mae

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Reviewed: Oct. 23, 2002

These are wonderful--just like Baker's Breakfast Cookies! I did make a few changes to suit my needs. I used half whole wheat flour, substituted chopped peanuts for the walnuts, cut the sugar down to 1 1/2 cups, and used olive oil instead of canola. They were wonderful! (I've made three batches in the last week!)

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JILLWE

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Reviewed: May 20, 2002

This recipe was great! Just helpful hint to all, you can use baby food prunes, for the prune puree. It is alot faster!

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Yellowsunflower9

Cooking Level: Expert

Living In: Olympia, Washington, USA

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Reviewed: Jan. 25, 2002

I love these cookies. Great with your morning coffee! It did take a while to puree the prunes and chop the apricots, but I think it's worth it. These are very tasty and filling. The suggestion I have is to stick to the recipe with greasing the cookie sheet. I tried using my baking stone and they turned out okay, but wanted to stick to it. Plus the bottoms were a little too soft. Thanks for the great recipe!

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ANITAS2GIRLS

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Reviewed: Apr. 10, 2001

Chopping the dried fruits, making prune puree was time consuming. The dough is very thick and dry; I used 1/2 c. water instead of 2 Tbsp. I mixed by hand, like kneading heavy bread dough, so I wouldn't burn out the motor on my electric mixer. Cookies turned out nicely, freeze well.

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