Breakfast Cookies

Breakfast Cookies

2/3 c. lite pancake syrup
1/4 c. dark brown sugar, packed
3/4 c. smooth natural-style peanut butter
2 T. vanilla extract
1 large egg (omega 3 type)
1 T. egg substitute or egg white
3/4 c. whole-wheat flour
6 T. white flour
1/2 t. baking soda
1/4 t. salt
3/4 c. rolled oats
3/4 c. dried fruit such as raisins, currants, or dried cranberries
2 1/2 c. high-fiber toasted oat cereal rings (like Trader Joe's Organic High Fiber O's)

Preheat to 375. Coat 2 nonstick baking sheets w/baking spray. In large bowl, combine pancake syrup, brown sugar, peanut butter, vanilla, egg & egg sub. & beat on med. til smooth. In med. bowl, combine whole-wheat flour, white flour, baking soda, & salt w/whisk. Pour into bowl w/ peanut butter mixture, beat on low just until blended. Stir in oats & dried fruit & toasted oat cereal by hand w/ spatula.

Drop slightly heaping 1/4 c. dough per cookie onto sheets (6-7 per baking sheet; flatten to about 3/4 in. thick. Bake 10 min. or until lightly browned. Cool on sheet or wire rack. Store in sandwich bags at room temp. up to 2 days or in the freezer up to 2 mo.