Oatmeal Breakfast Cookies

• 34 cup all-purpose flour, unsifted
• 12 teaspoon baking soda
• 12 teaspoon salt
• 13 cup no-sugar-added apricot jam
• 3 tablespoons olive oil
• 2 tablespoons honey
• 2 large egg whites
• 1 12 cups rolled oats
• 34 cup wheat germ
• 14 cup walnuts (optional) or 14 cup pecans, chopped (optional)

1. Preheat oven to 350.
2. Line 2 baking sheets with aluminum foil.
3. Sift together the flour, baking soda, and salt.
4. In a large bowl, stir together the jam, oil, honey, and egg whites until well combined.
5. Stir in the flour mixture, oats, wheat germ, and walnuts, if desired.
6. Drop the dough by heaping Tbsp on the baking sheet, spacing the mounds 1" apart.
7. Bake for 17 minutes or until the cookies are set and browned.
8. Let cool for 1 to 2 minutes, then transfer to wire racks to cool completely.
9. The cookies can be frozen or stored in the refrigerator for up to 3 days.

flour, baking soda, salt, sugar, olive oil, honey, egg whites, rolled oats, germ, walnuts

Taken from www.food.com/recipe/oatmeal-breakfast-cookies-2780 (may not work)