These soft, moist cookies are a good breakfast snack. Store in an airtight container for maximum freshness.

1 1/2 cups (3 sticks) butter
3 1/3 cups packed brown sugar
3/4 teaspoon vanilla extract
5 cups all-purpose flour
1 tablespoon ground cinnamon
1/2 teaspoon salt
3 cups dates or raisins
1/2 cup plus 1 tablespoon applesauce
1 small can crushed pineapple
2 1/2 tablespoons maple flavoring
1 cup plus 2 tablespoons nonfat dry milk
1 tablespoon baking soda
5 cups oatmeal
3 cups chopped California walnuts

Preheat oven to 350 degrees F.

Cream butter, applesauce and sugar in a large bowl. Add crushed pineapple with juice, vanilla and maple flavoring.

Combine flour, dry milk, cinnamon, baking soda and salt. Blend into creamed mixture.

Blend in oats, dates or raisins and California walnuts. Drop dough in round tablespoons onto baking pan. Flatten slightly.

Bake for 12 to 15 minutes.

Makes 50 (2-inch) cookies.