Ingredients
6 oz canola margarine    
 14 oz brown sugar    
 1/2 cup low-fat milk    
 1/3 cup apple juice concentrate, thawed    
 4  eggs    
 12 oz flour    
 1 Tbsp baking powder    
 2 1/4 tsp cinnamon    
 1 tsp nutmeg    
 1/4 tsp cloves    
 1/2 cup wheat germ    
 15 oz rolled oats, preferably quick-cooking    
 1 1/2 Tbsp lemon peel, grated

Directions             
Preheat oven to 375 degrees F. In a large bowl, cream together canola 
margarine, brown sugar, milk and apple juice concentrate. Add eggs, one at a 
time and beat well. In another bowl, combine flour, baking powder and spices; 
mix thoroughly. Stir wheat germ and oats into the flour mixture. Gradually add 
dry ingredients to sugar mixture and mix just until dry ingredients are 
moistened. Stir in grated lemon peel. Drop by rounded teaspoons onto 
non-stick canola sprayed sheets. (Cookies can be placed fairly close 
together.) Bake 12 to 15 minutes or until lightly browned. Cool on racks. 
Makes 50 servings. 

(Source: Healthwise Quantity Cookbook)