Apricot Oat Crunchies

 I chose this recipe from Pillsbury Home Baking because I had all the ingredients on hand.  I’d make it again because we really liked it – chewy with a bit of crunch – they are perfect coffee-time cookies. 

These cookies have everything – good taste, easy to make, nutritious and economical.

 We couldn’t taste the wheat germ at all – I keep it on hand for baking breads – I buy it in bulk from our Amish grocery.  Likewise, I purchase coconut, flour, oats and apricots in bulk, and I had a box of store brand cornflakes I have been trying to use up.

Apricot Oat Crunchies

      3/4  cup  brown sugar -- firmly packed - 6 ounces

     1/2   cup  butter -- softened - 1 stick

  1          teaspoon  vanilla extract

  1          large  egg

     3/4   cup  flour, all-purpose -- 3 1/4 ounce

     1/2   teaspoon  baking soda

     1/4   teaspoon  salt

     3/4   cup  oats -- quick cooking - 2 1/2 ounces

     1/3   cup  coconut -- 1 ounce

     1/3   cup  wheat germ -- 1 ounce

     1/2   cup  dried apricots -- chopped

  1          cup  cornflakes cereal -- 1 1/2 ounces

Heat oven to 350°.  Grease cookie sheet.

In large bowl, beat brown sugar and butter until light and fluffy.  Add vanilla and egg; blend well.  Add flour, baking soda, salt, rolled oats, coconut, wheat germ and apricots, mix well  Stir in cornflakes.

Drop by teaspoonfuls 2 inches apart onto greased cookie sheets. 

Bake at 350° for 8-10 minutes, or until light golden brown.  Cool 1 minutes; remove from cookie sheets.

3 dozen

 (I used a size 100 scoop and got about 4 dozen.  They baked in the 8 minutes.)

Per Serving: 69 Calories; 3g Fat (42.0% calories from fat); 1g Protein; 9g Carbohydrate; 1g Dietary Fiber; 13mg Cholesterol; 62mg Sodium.  Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 0 Fruit; 1/2 Fat; 0 Other Carbohydrates.