CATEGORY |
CUISINE |
TAG |
YIELD |
Dairy, Vegetables |
|
Desserts |
55 |
Servings |
INGREDIENTS
1/3 |
c |
Prunes |
2 |
tb |
Water |
1 |
tb |
Corn syrup |
1/3 |
c |
Sugar |
1/3 |
c |
Firmly packed brown sugar |
1/4 |
c |
Water |
2 |
tb |
Skim milk |
2 |
ts |
Vanilla extract |
1 |
ts |
Instant espresso coffee granules |
1 |
c |
All-purpose flour |
1 1/2 |
ts |
Pumpkin pie spice |
1 |
ts |
Baking soda |
1/4 |
ts |
Salt |
1 1/2 |
c |
Quick-cooking oatmeal, uncooked |
3/4 |
c |
Dried cranberries |
1/2 |
c |
Golden raisins |
|
|
Vegetable cooking spray |
INSTRUCTIONS
Combine prunes, water, and corn syrup in food processor; cover and process
until smooth.
Combine prune mixture, sugar, and next 5 ingredients in a large bowl; beat
at medium speed of a mixer 1 minute or until well blended.
Combine flour and next 3 ingredients; add to puree mixture, stirring well.
Add oatmeal, cranberries, and raisins; stir well.
Drop dough by rounded teaspoonfuls 2 inches apart onto baking sheets coated
with cooking spray. Bake at 350 degrees for 12 minutes. Remove from pans,
and let cool on wire racks. Yield: 55 cookies (serving size: 1 cookie).
Per serving: 34 Calories; 0g Fat (5% calories from fat); 1g Protein; 8g
Carbohydrate; 0mg Cholesterol; 56mg Sodium
NOTES : Store in an airtight container.
Recipe by: Cooking Light, Sept 1994, page 135
Posted to MC-Recipe Digest V1 #407 by igor@digex.net on Jan 28, 1997.
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