Morning Glory Cookies Recipes

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.

Steps:

• Position a rack in the middle of the oven.
• preheat oven to 350*.
• line two baking sheets with parchment paper.
• sift flour, baking power, salt and cinnamon in a medium bowl and set aside.
• In a large bowl, using an electric mixer on medium speed, beat the butter, sugar and orange zest until smoothly blended -- about 1 minute. Stop the mixer and scrape the sides of the bowl as needed during mixing. Add the eggs and vanilla and mix until blended, about 1 minute. Mix in the carrots, apple, raisins, coconut and walnuts.
• The batter will become quite liquid from the moist carrots and apples.
• on low speed, add the flour mixture ,mixing just until incorporated. the dough will be soft and sticky.
• using an ice cream scoop, preferably, or measuring cup with 1/4 cup capacity, scoop mounds of the dough onto the prepared baking sheets, spacing the cookies at least 2 1/2" apart.
• bake the cookies one sheet at a time until the bottoms are browned and the tops are pale but firm, and a toothpick inserted near the center of a cookie comes out dry, about 20 minutes.
• cool the cookies on the baking sheet for 5 minutes., then using a wide metal spatula, transfer to wire rack to cool completely.
• dust the cooled cookies with powdered sugar -- if desired.The cookies can be stored in a tightly covered container at room temperature for up to 4 days.

Steps:

• Preheat the oven to 350˚ and arrange two racks evenly spaced in the oven. Line two muffin pans with paper muffin cups.
• In a large bowl, whisk together the eggs, oil and vanilla. Add the carrots, apple, pineapple, pecans, coconut and raisins and stir together. In a medium bowl, sift together the flour, sugar, cinnamon, baking soda and salt. Add the dry ingredients to the wet ingredients and stir just until combined. Scoop the batter with a standard (2 1/4-inch) ice cream scoop (I use rounded scoops of batter) into the prepared muffin cups. Bake for 30 to 35 minutes, until a toothpick comes out clean. Place the pans on a baking rack to cool and serve the muffins warm or at room temperature.

Steps:

• Preheat the oven to 350 degrees F and arrange two racks evenly spaced in the oven. Line two muffin pans with paper muffin cups.
• In a large bowl, whisk together the eggs, oil, and vanilla. Add the carrots, apple, pineapple, pecans, coconut, and raisins and stir together. In a medium bowl, sift together the flour, sugar, cinnamon, baking soda, and salt. Add the dry ingredients to the wet ingredients and stir just until combined. Scoop the batter with a standard (2 1/4-inch) ice cream scoop (I use rounded scoops of batter) into the prepared muffin cups. Bake for 30 to 35 minutes, until a toothpick comes out clean. Place the pans on a baking rack to cool and serve the muffins warm or at room temperature.