Good Morning Cookies

• 3-1/2 cups Whole Grain Cereal Flakes
• 1/4 cups Wheat Germ Or Oat Bran
• 1/4 cups All-purpose Flour
• 1/4 cups Whole Wheat Flour
• 1/2 teaspoons Baking Soda
• 1/2 teaspoons Salt
• 1 teaspoon Cinnamon
• 1 whole Egg
• 1/2 cups Brown Sugar
• 1/4 cups Canola Oil
• 2 teaspoons Vanilla
• 3/4 cups Low Fat Ricotta Cheese
• 1/2 cups Dried Cranberries
• 1/2 cups Chopped Pecans

1. Use a rolling pin or mallet to crush the cereal in a plastic bag. Or just stick it in the food processor. You should have about 2 cups of coarsely crushed cereal when you're done.
2. Mix together cereal, wheat germ or oat bran (oat bran has a more appealing flavor for kids), flours, baking soda, salt and cinnamon. In a separate bowl, stir together egg, sugar, oil, vanilla and cheese. Combine the two mixtures until just moistened. Stir in cranberries and pecans.
3. I like to make bigger cookies, so I use about 1/4 cup per cookie and flatten them slightly on the cookie sheet. Bake at 400F for about 15 minutes, until the edges are just slightly brown. Let them cool and store in an airtight container in the fridge or freezer.

ubc, ubc, ubc, baking soda, salt, cinnamon, egg, brown sugar, ubc, vanilla, ube, cranberries, pecans

Taken from tastykitchen.com/recipes/breakfastbrunch/good-morning-cookies/ (may not work)