Keri's Oatmeal Cookies

A slightly healthier version of the classic.
*1 c. brown sugar
*1/2 c. sugar
*3/4 c. pureed white beans
*1 egg
*1 tsp. vanilla
*3 c. old-fashioned oatmeal
*3/4 c. wheat or multi-grain flour + 1/4 c. AP flour or wheat flour
*1 tsp. sea salt
*1/2 tsp. baking soda
*2 TBSP. ground flax
*1/2 tsp. cinnamon
*1 c. add-ins (raisins, chocolate/peanut butter/white chocolate/butterscotch chips, Craisins, etc)
*up to 1/4 c. water
Preheat oven to 350.  Beat sugars and beans until creamy.  Add egg and vanilla, beat well.  Combine oats, flours, salt, baking soda and flax.  Slowly add to creamed mixture and stir to fully incorporate.  Add a little water if mixture is too thick.  Add fruit or chips.  Drop by tablespoon scoops onto a parchment-lined baking sheet.  Bake 11-13 minutes and remove.  Let cool about a minute on the tray and then move to sealed container (I prefer glass to plastic).  These actually keep pretty well at room temp for 4-5 days, if you can keep them around that long.  I also scoop a tray or two of dough-balls and freeze them so I can bake them as needed.  Remove from the freezer, straight to baking sheet, bake 13-15 min.
Note: I have been buying a multi-grain flour mix from Honeyville Farms that has a couple varieties of wheat, rye, oats, triticale, and barley.