Chewy Oatmeal Bar Cookies

== Ingredients ==
* ¾ cup raisins or dried cranberries
* ⅓ cup walnut halves or pieces (optional)
* ¼ cup all-purpose flour
* ¼ cup whole wheat flour
* ½ tsp baking soda
* ¼ tsp salt
* ½ tsp ground cinnamon
* 1 cup old-fashioned rolled oats
* ½ cup toasted wheat germ
* ½ cup low-fat silken tofu
* 1 large egg or equivalent egg substitute
* ⅓ cup vegetable oil
* ⅓ cup packed light brown sugar
* ⅓ cup sugar
* 1 tsp vanilla extract
== Directions ==
# Preheat oven to 350°F.
# Lightly coat 13 x 9-inch glass baking dish with cooking spray.
# Place raisins (or dried cranberries) in small bowl.
# Cover with boiling water and set aside to plump for 10 to 15 minutes.
# If using walnuts, spread in small baking pan and toast in oven until fragrant, 5 to 10 minutes.
# In medium bowl, combine both flours, baking soda, salt and cinnamon.
# Stir in oats and wheat germ.
# Drain raisins (or dried cranberries).
# Coarsely chop walnuts if using. Set aside.
# In food processor, process tofu until smooth.
# Add egg, oil, both sugars and vanilla.
# Process until mixture is smooth, stopping once or twice to scrape down sides of bowl with rubber spatula.
# Add reserved flour mixture, raisins (or dried cranberries) and walnuts; pulse on/off several times just until dry ingredients are moistened.
# Using a spatula, scrape batter into prepared pan and spread into an even layer.
# Bake until light golden and firm to the touch, 20 to 25 minutes.
# Let cool completely in pan on wire rack.
# Cut into bars (bars will keep, well-wrapped at room temperature, for up to 3 days, or in freezer for up to 4 months).
Category:Oatmeal cookie Recipes
Category:Bar cookie Recipes
Category:Dried cranberry Recipes
Category:Egg substitute Recipes
Category:Light brown sugar Recipes
Category:Raisin Recipes
Category:Wheat germ Recipes
Category:Silken tofu Recipes
Category:Wheat flour Recipes
Category:Whole wheat flour Recipes
Category:Walnut Recipes
Category:Pecan Recipes