This is a great alternative to a morning glory muffin and can be prepared for a large number of people for breakfast or brunch – use 1 teaspoon per cookie. I substituted wheat flour with spelt flour and drained the pineapple. Since I did not have one cup of pecans, I added chopped dates and raisins to make one cup. They are usually a big hit and can be frozen!
Ingredients: [‘quick-cooking oats’, ‘brown sugar’, ‘butter’, ‘eggs’, ‘baking soda’, ‘cinnamon’, ‘salt’, ‘vanilla’, ‘flour’, ‘pecans’, ‘coconut’, ‘carrot’, ‘canned pineapple’]
Quantity of Ingredients: [“3 cups quick-cooking oats”,”2 cups brown sugar, firmly packed “,”1 cup butter, softened “,”2 eggs”,”1 teaspoon baking soda”,”1 teaspoon cinnamon”,”1/2 teaspoon salt”,”2 teaspoons vanilla”,”1 3/4 cups flour”,”1 cup pecans, chopped “,”1 cup coconut”,”1 cup carrot, shredded “,”1 cup canned pineapple”]
Number of Servings: 1
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.’]