Breakfast Cookies I

Breakfast Cookies I

Made  times
Cheerios 83

"A soft and chewy cookie that is good to take on a hike or just for a snack time. Very good source of energy for the day."
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30 27 servings yields 27 cookies
Serving size has been adjusted!

Original recipe yields 27 servings



  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 350 degrees Fahrenheit
  2. Grease a large cookie sheet and set aside
  3. In a small bowl combine flour, Baking Powder and Baking Soda together, combine well and set aside
  4. In a large bowl mix butter and sugar together until they form a smooth paste
  5. Add eggs to mixture beating with an electric mixer until smooth and creamy
  6. Mix in rolled oats, dried prunes and sunflower seeds and beat until mixture is thoroughly combined together
  7. Stir in the flour, Baking Powder and Baking Soda and make a smooth dough
  8. With a teaspoon take small amounts of dough and form them spacing 2 inches apart on a greased cookie sheet
  9. Bake for 10 minutes or until browned lightly on top of cookie
  10. Remove from oven and put on a wire rack to cool completely before storing in containers.
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