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Pear Breakfast Cookies
October 1, 2011
1 Min Read
YIELD: 100 SERVINGS
9 cups oatmeal, quick cooking
6 cups granola, plain
3 cups whole wheat flour
3 cups all purpose flour
3 cups nonfat dry milk powder
1 Tbsp. 2 tsps. cinnamon, ground, divided
4 ½ tsps. salt
1 Tbsp. baking soda
1 ½ tsps. nutmeg
12 cups pears, cored and cut into ¼" cubes
3 cups canola oil
4 cups brown sugar, packed
6 eggs
2 Tbsps. vanilla
6 cups raisins
Blend oats, granola, whole wheat flour, flour, dry milk powder, 3 tsps. cinnamon, salt, baking soda and nutmeg.
Toss pears with remaining cinnamon.
Mix oil, brown sugar, eggs and vanilla for 30 seconds until blended. Add oat and flour mixture and stir until blended.
Add pears and raisins and stir just until combined. Do not over mix.
Form dough using ¼ cup or #16 scoop and place on 4 parchment-lined,k 18×26×1" sheet pans.
Bake in conventional oven at 375°F for 18 to 23 minutes until edges are set and top is golden brown. Cool 3 minutes and remove from sheet pans.
Photo and recipe: Pear Bureau Northwest
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