Baker's Breakfast Cookie Clone
(Fruit and Nut)

2 Cups Brown Sugar
2 1/2 Cups Quick Cooking Oats
2 Cups Whole Wheat Flour
2 Cups All Purpose Flour
1 Tablespoon Baking Soda
1 teaspoon Baking Powder
1 teaspoon Salt
1 1/2 teaspoons Ground Cinnamon
1/4 Cup Unsweetened Applesauce
5 ounces Prune Puree
2 Tablespoons Water
5 Egg Whites
1 1/2 teaspoons Vanilla Extract
3/4 Cup Raisins
1/4 Cup Chopped Walnuts
1/3 Cup Chopped Dried Apricots (approximately 7)

Preheat oven to 350 degrees. Place foil, dull side up on a large cookie sheet; spray with butter flavored cooking spray. Set aside. In a large bowl, combine first 8 ingredients (dry ingredients). In a medium bowl, combine the next 5 ingredients (wet ingredients). Make a well in the center of the dry ingredients and pour the wet ingredients into the well. Mix until well blended (I did this by hand since the dough is thick). Stir in the raisins, walnuts and chopped apricots. Scoop cookies using an ice cream scoop, or roll into golf ball sized balls. You'll want to spray your ice cream scoop or hands with nonstick cooking spray first. This stuff is sticky!!! Place cookies 2 inches apart onto prepared cookie sheet and flatten to 1/2 inch tall with your fingers (spray with cooking spray first). These cookies do not flatten very much while baking. In the preheated oven, bake 8 minutes for chewy cookies. 10-12 minutes for dry cookies. (I baked mine for 10 minutes). Cookies will not get crisp. Let the cookies cool slightly on the cookie sheet to firm up a bit before you try to move them to a cooling rack. Do not refrigerate. Cookies can be frozen in an airtight freezer bag for up to 6 months. Thaw the cookies out at room temperature. 

Serves: 52
Per Serving: 123 Calories; 1g Fat (5.6% calories from fat); 3g Protein; 28g Carbohydrate; 3g Dietary Fiber; 0mg Cholesterol; 133mg Sodium. Exchanges: 1/2 Grain (Starch); 0 Lean Meat; 1 Fruit; 0 Fat; 1/2 Other Carbohydrates. WWP: 2 (www.AimeesAdventures.com)