Rise-and-Shine Cookies

½ cup all-purpose flour

¼ cup whole-wheat flour

½ teaspoon baking soda

¼ teaspoon salt

¼ teaspoon ground cinnamon

teaspoon ground nutmeg

½ cup firmly packed brown sugar

Egg substitute equivalent to 1 egg

3 tablespoons canola or corn oil

1¼ cups quick-cooking or regular rolled oats

½ cup wheat germ

Heat oven to 350 degrees.

In a small bowl, stir together flours, baking soda, salt, cinnamon, and nutmeg. Set aside.

In a large bowl, combine brown sugar, egg substitute, and oil. Stir until well combined. Stir in flour mixture, oats, and wheat germ.

Drop dough by tablespoons about 1 inch apart on a baking sheet. Flatten slightly to a 2-inch diameter with your hand or the bottom of a glass. Bake 10 minutes or until light brown. Cool on wire racks. Store cooled cookies in an airtight container for one week or in the freezer for several weeks.

Serves 15.

Nutrition values per two-cookie serving: 116 calories, 4 g fat (2 g saturated), 18 g carbohydrates, 3 g protein, 0 cholesterol, 74 mg sodium.

"American Heart Association Quick & Easy Cookbook" (1995 Clarkson Potter)