Morning Glory Cookies Recipes

MORNING GLORY BREAKFAST COOKIES

Steps:

• Pre-heat- Heat oven to 350°F. Line 2 baking sheets with parchment paper and set aside.
• Wet ingredients- In a microwave- safe dish, melt the coconut oil. Stir in the applesauce, vanilla, honey and eggs.
• Dry ingredients- Measure out the rolled oats, white whole wheat flour, ginger, cinnamon, baking powder and flax, and mix into the wet ingredients until well combined. Fold in the carrots, coconut, dried cranberries and pecans.
• Form the cookies- Using a measuring cup, scoop ¼ cup portions onto the parchment paper and pat into circular 'cookies' about ½ inch tall with a spoon. The batter will be soft.
• Bake- Bake for 11-13 minutes, until the tops of the cookies spring back when touched.

MORNING GLORY COOKIES

Steps:

• Heat oven to 350 degrees. Lightly grease cookie sheet or line cookie sheet with parchment paper.
• Combine oats, brown sugar, butter, eggs, baking soda, cinnamon, salt and vanilla in a large mixing bowl and beat until smooth. Add flour and mix well. Stir in pecans, coconut, carrots and pineapple. Blend well. Using a 1/4-cup measure, scoop dough into prepared sheets, leave dough in mounds.
• Bake 18 to 20 minutes or until edges are lightly brown. Yields 36.

MORNING GLORY BREAKFAST COOKIES

Steps:

• Position a rack in the middle of the oven.
• preheat oven to 350*.
• line two baking sheets with parchment paper.
• sift flour, baking power, salt and cinnamon in a medium bowl and set aside.
• In a large bowl, using an electric mixer on medium speed, beat the butter, sugar and orange zest until smoothly blended -- about 1 minute. Stop the mixer and scrape the sides of the bowl as needed during mixing. Add the eggs and vanilla and mix until blended, about 1 minute. Mix in the carrots, apple, raisins, coconut and walnuts.
• The batter will become quite liquid from the moist carrots and apples.
• on low speed, add the flour mixture ,mixing just until incorporated. the dough will be soft and sticky.
• using an ice cream scoop, preferably, or measuring cup with 1/4 cup capacity, scoop mounds of the dough onto the prepared baking sheets, spacing the cookies at least 2 1/2" apart.
• bake the cookies one sheet at a time until the bottoms are browned and the tops are pale but firm, and a toothpick inserted near the center of a cookie comes out dry, about 20 minutes.
• cool the cookies on the baking sheet for 5 minutes., then using a wide metal spatula, transfer to wire rack to cool completely.
• dust the cooled cookies with powdered sugar -- if desired.The cookies can be stored in a tightly covered container at room temperature for up to 4 days.