1/4 cup butter
1/2 cup packed brown sugar
3/4 cup whole-wheat flour
3/4 cup applesauce
1/2 cup rolled oats
1/3 cup 100 percent wheat bran
1/4 cup non-fat dry milk powder
1 egg white
1/2 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/4 teaspoon baking powder
1/4 teaspoon salt
1/8 to 1/4 teaspoon ground cloves
1/2 cup raisins
1/4 cup chopped walnuts
1/2 cup soft-style cream cheese or peanut butter
In a mixer bowl beat butter and brown sugar with an electric mixer until well combined.
Add flour, applesauce, oats, bran, milk powder, egg white, soda, cinnamon, baking powder, salt and cloves.
Beat on low speed just until combined. Stir in raisins and nuts.
Spray a baking sheet with non-stick spray coating.
Drop dough by rounded tablespoons 2 to 3 inches apart onto baking sheet.
Spread dough so each cookie is about 2 inches across.
Bake in a 375-degree F oven 10 minutes or until set. Cool on wire rack.
Spread bottoms of half the cooled cookies with 1 tablespoon cream cheese or peanut butter; top with remaining unfrosted cookies.
Chill until serving or wrap and freeze. If frozen, let thaw in refrigerator overnight.
Makes 8 large sandwich cookies.
Nutrition information per serving: 275 ca., 6 g pro., 39 g carb., 12 g fat, 1 mg chol., 266 mg sodium.
Source: Better Homes & Gardens recipe printed in the Portsmouth Daily Times newspaper- Apr 14, 1990.