Breakfast Cookies

Who wouldn't want cookies for breakfast and you won't even feel guilty giving them to your Little Foodie! They are packed with dried fruit and healthy oats and this recipe makes enough to enjoy some now and freeze some for later. I adapted this recipe from one found on allrecipes.com. Enjoy!

• 1 cups brown sugar
• 2 1/2 cups rolled oats
• 4 cups all-purpose flour
• 1 tablespoon baking soda
• 1 teaspoon baking powder
• 1 teaspoon salt
• 1 1/2 teaspoons ground cinnamon
• 1/4 cup canola oil
• 1/2 cup prune puree (jar of prune baby food or you can use applesauce)
  
• 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

1. Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets or line with parchment paper.
2. In a large bowl, stir together the brown sugar, 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. 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.
3. In the preheated oven, bake 8 minutes for chewy cookies 10 to 12 minutes for dry cookies. Cookies will not get crisp. Remove from cookie sheets to cool on wire racks.