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

 * 1) Preheat oven to 350°F.
 * 2) Lightly coat 13 x 9-inch glass baking dish with cooking spray.
 * 3) Place raisins (or dried cranberries) in small bowl.
 * 4) Cover with boiling water and set aside to plump for 10 to 15 minutes.
 * 5) If using walnuts, spread in small baking pan and toast in oven until fragrant, 5 to 10 minutes.
 * 6) In medium bowl, combine both flours, baking soda, salt and cinnamon.
 * 7) Stir in oats and wheat germ.
 * 8) Drain raisins (or dried cranberries).
 * 9) Coarsely chop walnuts if using. Set aside.
 * 10) In food processor, process tofu until smooth.
 * 11) Add egg, oil, both sugars and vanilla.
 * 12) Process until mixture is smooth, stopping once or twice to scrape down sides of bowl with rubber spatula.
 * 13) Add reserved flour mixture, raisins (or dried cranberries) and walnuts; pulse on/off several times just until dry ingredients are moistened.
 * 14) Using a spatula, scrape batter into prepared pan and spread into an even layer.
 * 15) Bake until light golden and firm to the touch, 20 to 25 minutes.
 * 16) Let cool completely in pan on wire rack.
 * 17) Cut into bars (bars will keep, well-wrapped at room temperature, for up to 3 days, or in freezer for up to 4 months).