These cookies can be baked and stored for a quick but healthy breakfast for those times when you are in a rush.

Ingredients:

• 2/3 cup Lite Pancake Syrup

• 1/4 cup dark brown sugar (optional)

• 2 teaspoons vanilla extract

• 3/4 cup smooth natural-style peanut butter

• 1 large egg

• 1 tablespoon egg white or egg substitute

• 3/4 cup whole wheat flour

• 6 tablespoons unbleached white flour

• 3/4 cup rolled oats

• 1/2 teaspoon baking soda

• 1/4 teaspoon salt

• 3/4 cup dried fruit like currants, raisins or dried cranberries (optional)

• 2 1/2 cups higher fiber toasted oat cereal rings

Directions:

Combine the pancake syrup, peanut butter, egg, the egg substitute and vanilla extract in a large mixing bowl till smooth. If using brown sugar, add it to the mixture as well.

In a medium-sized bowl, use a whisk to combine whole wheat flour, the white flour, baking soda and salt. Pour these dry ingredients into the mixing bowl with the peanut butter and syrup mixture and beat on low speed until the dough is just blended.

Use a spatula or large spoon to mix in the oats, the dry fruits and the toasted oat cereal into the dough.

Preheat oven to 375 degrees. Cover two nonstick baking sheets with baking spray or canola cooking spray.

Ladle out a slightly heaped quarter cup of cookie dough per cookie onto the prepared baking sheets (6-7 cookies per baking sheet). With a spatula, flatten the cookie mounds to about 3/4-inch thickness. Bake the cookies for 10 minutes or until they are lightly browned at the edges. Cool cookies on a wire rack. The cookies can be stored at room temperature for a couple of days or in the freezer for about two months.

Makes up to 12 to 14 large sized cookies.