With lots of grains and fruit, these cookies provide a healthy burst of energy. They also taste delicious, and even snackers who think they don't like natural foods will love these. We tested the recipe with a five-grain hot cereal found in the Nature's Place section that includes oats, barley, triticale, rye, and golden flax, but any multigrain hot cereal mix will work well. You can also make up your own combination of grains, or even use plain oatmeal, if you'd prefer.
1. Preheat oven to 375 degrees F. Line two baking sheets with parchment paper or spray with vegetable cooking spray.
2. In a large bowl, stir in cereal mix, flour, baking soda, and salt.
3. In a separate large bowl, use an electric mixer on medium high to cream together butter, maple syrup, and maple or vanilla extract until smooth, about 1 minute. Add egg and mix well.
4. Add dry ingredients to wet and mix well with a wooden spoon or rubber spatula. Stir in nuts and apricots.
5. Spoon rounded teaspoonfuls of dough onto prepared sheets, placing them about 2 inches apart. Bake at 375 degrees F for 10 to 12 minutes. Cookies should be pale brown around edges and slightly soft. Let rest on baking sheet for 1 minute, then remove to cooling rack. Bake additional batches until all dough is used. Store in an airtight container for up to five days, or freeze.
Source: Hannaford fresh Magazine, November - December 2008