Oatmeal Breakfast Cookies

Ingredients:

• 2 cups brown sugar
• 2 1/2 cups rolled oats
• 2 cups WW flour
• 2 cups unbleached white flour or mix of flours (soy, bean, etc)
• 1 tablespoon baking soda
• 1 teaspoon baking powder
• 1 teaspoon salt
• 1 1/2 teaspoons ground cinnamon
• 1/4 cup canola or light olive oil
• 1/2 cup prune puree
• 2 tablespoons water
• 5 egg whites or equivalent of egg replacer to 4 eggs
• 1 1/2 teaspoons vanilla extract
• 3/4 cup raisins
• 1/4 cup chopped walnuts
• 1/3 cup chopped dried apricots

Directions:

Preheat oven to 350 degrees F. Grease cookie sheets or line with parchment paper.

In a large bowl, stir together the oats, flour, baking soda, baking powder, salt and cinnamon. Make a well in the center and pour in the canola oil, prune puree, water, egg whites and vanilla. Mix until well blended. Stir in the raisins, walnuts and apricots. Scoop cookies using an ice cream scoop, or roll into golf ball sized balls. Place cookies 2 inches apart onto the prepared cookie sheets and flatten to 1/2 tall with wet hands. These cookies do not flatten very much while baking.

In the preheated oven, bake 8 minutes for chewy cookies (we go towards the chewy) 10 to 12 minutes for dry cookies. Cookies will not get crisp. Remove from cookie sheets to cool on wire racks.