Fruity Oatmeal Cookies

 These big, chewy cookies are full of good old-fashioned flavor.
Double the recipe if you like; they freeze well.

Makes 4 servings

Ingredients

6 medium pitted prunes
1 1/2 ounces rolled oats
1/4 cup + 2 tablespoons all-purpose flour
2 tablespoons whole-wheat flour
1 teaspoon cinnamon
3/4 teaspoon ground ginger
1/2 teaspoon baking powder
1/2 teaspoon salt
1/4 cup + 1 tablespoon firmly packed dark brown sugar
1 tablespoon + 1 teaspoon reduced-calorie tub margarine
1 egg, lightly beaten
1 tablespoon light molasses
3 ounces dried apricots, chopped

Preheat oven to 350o F. Spray baking sheet with nonstick cooking spray.
In blender or mini food processor, combine prunes with 2 teaspoons water;
process until smooth. In medium bowl, combine oats, all-purpose and whole-wheat
flours, cinnamon, ginger, baking powder and salt. In small bowl, blend brown
sugar and margarine until smooth. Add prune puree, egg and molasses; stir
until well combined. Add to oats mixture, stirring just until combined; stir in
chopped apricots. Drop batter by 1/3 cups full onto prepared baking sheet,
forming four 4" flattened rounds. Bake until firm and lightly browned, 25 minutes.

SERVING SIZE:  1 cookie

POINTS: 5.5

SELECTIONS: 1/2 Fat, 1 1/2 Fruits, 1/4 Protein, 1 Bread,
85 Optional Calories; 5 grams Fat, 4 grams Fiber.

PER SERVING: 290 Calories, 5 g Total Fat, 1 g Saturated Fat,
53 mg Cholesterol, 399 mg Sodium, 60 g Total Carbohydrate,
4 g Dietary Fiber, 6 g Protein, 98 mg Calcium