Breakfast Fruit Cookies
Ingredients
- 43 g Tree Top AJC Infused Apple Dices
- 226 g butter
- 201 g granulated sugar
- 220 g brown sugar, packed
- 6 g salt
- 6 g cinnamon
- 100 g eggs
- 85 g old-fashioned oats
- 118.50 g wheat germ
- 60 g whole wheat flour
- 128 g to 192 g self-rising flour
- 120 g dried cranberries
- 160 g dried apricots, chopped, diced
- 124 g raisins
- 244 g walnuts, chopped
Directions
Preheat oven to 350 F.
Combine butter, sugars, salt and cinnamon in a large mixing bowl. Beat with a mixer at medium speed until light and fluffy. Beat in eggs.
Stir in oats, wheat germ, whole wheat flour and 128 g self-rising flour. Add additional self-rising flour in ¼ cup increments if dough is still sticky. Stir in fruits and nuts until well blended.
Scoop dough onto a baking sheet using a 1-ounce scoop. Bake 10 to 13 minutes, until cookies are puffy and light tan. Be careful not to overbake. The centers will be a bit doughy and dense.