Oatmeal Breakfast Cookies

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Ingredients:
10
Serves:
24
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ingredients

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directions

  • Preheat oven to 350.
  • Line 2 baking sheets with aluminum foil.
  • Sift together the flour, baking soda, and salt. In a large bowl, stir together the jam, oil, honey, and egg whites until well combined.
  • Stir in the flour mixture, oats, wheat germ, and walnuts, if desired.
  • Drop the dough by heaping Tbsp on the baking sheet, spacing the mounds 1" apart. Bake for 17 minutes or until the cookies are set and browned.
  • Let cool for 1 to 2 minutes, then transfer to wire racks to cool completely.
  • The cookies can be frozen or stored in the refrigerator for up to 3 days.

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Reviews

  1. This were great. I was looking for a not too sweet cookie for my kids.
     
  2. For once I followed a recipe exactly and...they taste...funny. Not horrible, but not good or exciting either. I think it may be the olive oil. Mine also burnt before 17 minutes. I think they would have a nicer texture if one used quick rolled oats.
     
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