Saturday, May 6

Chewy Doozies

On my todo list
Chewy Doozies
   This recipe makes a huge batch of wholesome, toothsome cookies to tuck away for breakfast, snacks or dessert. Make them during the week, then grab and go to eat on the fly when you're trying to get to a first-come campground early on Saturday. Plenty of nuts and eggs add protein. Fruit adds fiber and a little brown sugar adds carbs to get you through the morning.
  These cookies are moist and fruity, so they will mold in a warm, humid environment.  They also freeze well. If your supermarket doesn't carry candied cherries except during the holidays, substitute chopped, dried plums.
3 1/2 cups self-rising flour
1 teaspoon each cinnamon and baking soda
1 cup brown sugar

3 eggs
1/2 cup milk or water
2 sticks butter, melted

2 cups candied cherries, chopped
1 cup chopped, dried pineapple
6 cups broken pecans
2 cups raisins
2 cups chopped, pitted dates

   Line baking pans with parchment or nonstick foil. Set the oven to 250 degrees. In a bowl or bag, mix flour, baking soda, cinnamon and sugar. Set aside.
  In a bowl, whisk eggs with milk or water until light.  Cool melted butter until it's pourable but not hot enough to cook the eggs. Whisk in melted butter.  Stir in dry ingredients.
   When batter is evenly mixed and no dry spots remain, fold in nuts and fruit. Drop by teaspoons on baking sheets and bake 25-30 minutes until set. Cool completely and store in a cool, dry place.

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