Date, Fruit and Nut Breakfast Cookies

Preheat oven to 350º. Line two cookie sheets with parchment paper. In large bowl, combine 4 lightly beaten eggs, 1 1/3 c. packed brown sugar, 6 Tbsp. melted butter, and 2 tsp. vanilla. Stir in ½ c. chopped pitted dried dates or figs. In medium bowl, combine 2 c. all-purpose flour, 1 c. whole wheat flour and ½ c. oat bran. Add flour mixture to date mixture, stirring until moist. Stir in ½ c. chopped toasted pecans. Using a scant ¼ c. measure or scoop, drop dough in mounds about 3” apart onto prepared cookie sheets. Bake 10-12 minutes or until edges are golden. Cool one minutes. Remove from cookie sheets; cool on wire racks. Makes 20 cookies.