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Oatmeal Apricot Cookies
Ingredients :

2/3 cup dried apricots (coarsely chopped), 1/3 cup boiling water, 1 cup packed light-brown sugar, 1/4 cup unsalted butter (room temperature), 1/4 cup fat-free egg substitute, 11/2 teaspoons vanilla, 1/2 cup unbleached all purpose flour, 1 teaspoon ground cinnamon, 1 teaspoon ground cinnamon, 1 teaspoon baking soda, 1/4 teaspoon salt, 21/2 cups quick cooking rolled oats.

How To Cook ( Makes 28 Cookies ) :

Preheat the oven to 350°F. coat 2 baking sheets with no stick spray.

Combine the apricots and water in a food processor. Process until well-blended (some small chunks may remain).

Transfer to a large bowl. Add the brown sugar and butter. Beat with an electric mixer until well-blended. Add the egg substitute and vanilla. Beat to mix. Add the flour, cinnamon, baking soda and salt. Beat just until well-mixed. Sprinkle with the oats. Stir with a large spoon to mix.

Drop by tablespoonfuls onto the prepared baking sheets. Bake 1 sheet at the time for 10 to 12 minutes, or until the cookies are golden. Transfer the cookies to a wire rack to cool. Store in a cookie jar or other covered container that's not airtight

Per Serving :

Calories : 78
Total fat : 2.1 g.
Saturated fat : 1.1 g.
Cholesterol : 4 mg.
Sodium : 70 mg.
Dietary fiber : 1 g.

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