Morning Glory
Cookies aka “The
Bill Clinton Cookie”
Chef Rebello graciously allowed me
to share his recipe for a scrumptious,
healthy breakfast cookie that so
enamored President Clinton when he
stayed at Hotel Saskatchewan, that
the name was changed to the “Bill
Clinton Cookie”.
Makes approximately 24 cookies 1.5oz scoop
284g Butter
500g Brown sugar
5g Salt
3 Eggs (135ml)
10ml Vanilla
30ml Water
375g Pastry flour
15g Baking powder
8g Baking soda
315g Rolled oats
75g Chopped pecans
75g Shredded coconut
75g Shredded carrots
75g Raisins
In a mixing bowl - cream butter to light
and fluffy consistency.
Mix in brown sugar/ salt and whip till
evenly mixed and creamy.
Lightly whip eggs- add to the butter
sugar mixture.
When evenly mixed, add water
and vanilla.
In a separate bowl, sieve flour/ baking
powder and baking soda.
Add flour to the mixture- mix evenly.
Finally add all the remaining
ingredients; rolled oats/chopped pecan/
coconut and raisins.
1.5oz scoop should get approximately
24 cookies.
Scoop on a parchment paper/ baking
tray at 350°F for 14 minutes.
Note: This is just the starting point.
Feel free to embellish with a variety
of your favorite nuts, seeds and
dried fruit.