Formula exchange: Walnut breakfast cookies
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| INGREDIENTS | LBS. | OZS. | METHOD |
|---|---|---|---|
| Butter, light, unsalted | 1 | 8 | Cream. |
| Applsesauce | 4 | ||
| Brown sugar | 3 | ||
| Pineapple, crushed (in juice) | 2 | 13 | Add to creamed mixture, mix on low speed. |
| Vanilla extract | 1.5 tsp. | ||
| Maple syrup/flavoring | 3 tsp. | ||
| Flour | 2 | 4 | Combine. Add to creamed mixture, and mix until incorporated. |
| Milk, dry, non-fat | 9 | ||
| Cinnamon | 0.5 | ||
| Baking soda | 0.5 | ||
| Salt | 1 tsp. | ||
| Oatmeal | 1 | 12 | Add to mixture, mix on low until combined. |
| Dates (or raisins) | 2 | ||
| Walnuts, chopped | 1 | 8 | |
| Total appr. wt. | 15 | 11 |
INSTRUCTIONS
Line a sheet pan with parchment paper. Using a #16 scoop, deposit cookie dough onto the baking sheet and flatten slightly.
Bake at 350°F for 12 to 15 minutes in a conventional oven (at 325°F for 10 to 12 minutes in a convection oven). Allow to cool for five minutes before removing from the baking sheet.
Yield: 100 small cookies
• Contributed by California Walnut Board
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