Big Breakfast Cookie

From: Chef #277294

On Aug 29, 2009

Excellent! It was moist and chewy and best of all, really quick to make! Using oats in my baking usually results in very dry cookies but these were perfect. Thank you for sharing!

From: SuzySchool

On Jul 1, 2009

the flavor is good but i don't like the texture w/ regular oatmeal. will try using quick cooking or leftover instant next time.

From: Jonesament

On Mar 18, 2006

Oh, I am definitely hooked on these! I have made them several times now, and they are soo good! And if you like big breakfast's like me, these babies are friggin' HUGE. I usually mix up the ingredients and use about 1/3 container of one of those little applesauce cups (1/4 cup didn't seem to be quite enough), a little nutmet, and A LOT of cinnamon. I'd also like to point out that if you use instant nonfat dry skim milk that it is much lower in calories and fat - About 290 cal and 2 g of fat. Just for anyone who's watching there weight.

From: Okra

On Mar 22, 2006

These are awesome! You can plump up the raisins by mixing them into the applesauce, microwaving about 45 seconds, then letting it all sit for about 10-15 minutes before stirring into the dry mixture. Also, I've substituted powdered non-dairy creamer for the powdered milk with very good results. And since I don't care for Splenda, I use regular sugar. Preferring a softer cookie, I don't spread the dough much, just flatten out the top a little before baking. Love to eat this with a sausage patty...Yum! Thanks so much, Budgiegirl.