1 1/2 c. quick-cooking rolled oats
3/4 c. all-purpose flour
3/4 c. whole-wheat flour
1/2 c. brown sugar, firmly packed
1 tsp. baking powder
1/4 tsp. baking soda
1/2 tsp. salt
1 1/2 tsp. cinnamon
1/2 c. raisins
1 c. finely chopped, peeled apple (such as Granny Smith)
1 egg, beaten slightly
1/2 c. honey
1/2 c. oil
1/3 c. milk

Preheat oven to 375°F. In a medium bowl, combine oats, all-purpose flour, whole-wheat flour, brown sugar, baking powder, baking soda, salt and cinnamon. Stir to combine. Stir in raisins and apples. In a large bowl, combine egg, honey, oil and milk. Stir in dry ingredients. Mix to form a smooth batter. Drop batter onto ungreased baking sheets, using a rounded teaspoonful of dough for each cookie, leaving 2-inches between. Dip fingers into water. Press dough down to about 1 1/2-inch diameter.

Bake for 10 to 12 minutes or until lightly golden. Remove from oven. Transfer cookies to cooling rack.