Nutrition per serving may change if servings are adjusted.
2 cups rolled oats
Nonstick cooking spray
½ cup butter, softened
1½ cups packed brown sugar (see Tips)
¾ teaspoon baking soda
¼ teaspoon salt
¼ teaspoon ground allspice
1 (6 ounce) container plain lowfat yogurt
½ cup refrigerated or frozen egg product, thawed, or 2 eggs, lightly beaten
1 teaspoon vanilla
2¼ cups flour
¼ cup snipped dried apricots
¼ cup dried currants
¼ cup chopped walnuts, toasted (see Tips)
Preheat oven to 375°F. Spread oats in a shallow baking pan. Bake about 10 minutes or until toasted, stirring once; set aside. Lightly coat cookie sheet with cooking spray or line with parchment paper; set aside.
In a large bowl, beat butter with an electric mixer on medium to high speed for 30 seconds. Add brown sugar, baking soda, salt, and allspice; beat until combined. Beat in yogurt, egg and vanilla. Beat in as much of the flour as you can with the mixer. Using a wooden spoon, stir in oats, apricots, currants, walnuts, and any remaining flour. Drop dough by rounded teaspoons 2 inches apart on prepared cookie sheet.
Bake for 9 to 11 minutes or until edges and bottoms are browned. Transfer cookies to a wire rack; let cool. To store, place cookies in an airtight container; cover. Store at room temperature for up to 3 days or freeze for up to 2 months.
Tips: If using a sugar substitute, choose Splenda® Brown Sugar Blend. Follow package directions to use product amount equivalent to 1½ cups brown sugar. Nutrition per Serving with Substitute: same as below, except 90 calories, 13 g carbohydrate, 53 mg sodium.
To toast nuts, spread in a shallow baking pan lined with parchment paper. Bake in a 350-degree F oven for 5 to 10 minutes or until golden, shaking pan once or twice.