Nice idea, sounds yummy. I am with those who think that's a LOT of sugar (esp. for a non-dessert cookie); when I try these I'll be cutting back at least to 3/4 cup, because dried fruits add plenty more and we are going for at least somewhat healthy here. Also agree w/ biobaker, I'll sub in at least half whole-grain flour (spelt/wheat/barley). I'm curious to try the quinoa flakes I saw at my co-op, along with the oatmeal, for added nutrition. For the person who asked about sub for peanut butter--are you able to use almond butter? Love the stuff. And the subbing for butter -- try coconut oil, which altho called "oil" is solid at room temp... I use it all the time in place of butter (altho I don't shy away from butter, either, just margarines and most veg/seed oils). Very healthful, too (here's a link to a quick-and-dirty discussion: http://www.livestrong.com/article/28296-health-properties-coconut-oil/). If you like the coconut flavor, use the virgin coconut oil, and if you want flavorless, get the slightly more refined but still healthful kind. I think I know what my next batch of cookies is going to be! Thank you for sharing your information with us. It is great to learn how different people interpret and experiment with this recipe. ~Amy @ KAF

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