Original recipe yield: 30 cookies.
Prep Time:25 Minutes
Cook Time:8 Minutes
Ready In:45 Minutes

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INGREDIENTS:
2 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
3/4 cup applesauce (can also use 1/2 cup prune puree instead)
2 tablespoons water
5 egg whites
1 1/2 teaspoons vanilla extract
3/4 cup raisins
1/4 cup chopped walnuts (I use 1/2 cup, or 1/4 walnots and 1/4 cup almonds)
1/3 cup chopped dried apricots

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DIRECTIONS:
Preheat oven to 350 degrees F (175 degrees C).
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, applesauce, 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 10 to 12 minutes for dry cookies. Cookies will not get crisp. Remove from cookie sheets to cool on wire racks.

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