Apricot Almond Breakfast Cookie - cooking recipe

Ingredients

2 large eggs, beaten
1/2 cup honey
1/4 cup butter, softened
1 cup carrot, grated
1 teaspoon vanilla
1/2 cup almonds, toasted and chopped
1/2 cup dried apricot, chopped
1 cup whole wheat flour
1/2 teaspoon baking soda
2 cups rolled oats
1/2 teaspoon nutmeg
1 teaspoon cinnamon
2 tablespoons wheat germ

Preparation

Cream together the eggs, butter, vanilla and honey. Add in the shredded carrots and stir. In a separate bowl combine flour, oatmeal, baking soda, cinnamon, nutmeg and wheat germ. Combine wet ingredients with dry. Add in almonds and apricots. Scoop 1/4 cup of batter per cookie onto a cookie sheet or stone and flatten a bit. Bake for 15 minutes at 350*, let cookies sit on pan for a minute or two and then cool on a wire rack.