Yield:  60 pieces

Ingredients:

1 cup plus 2 tablespoons sifted all-purpose flour
¼ cup instant oats, finely ground in food processor
1 ¾ cups Franklin Baker Golden Toasted Niblets^®
1 ½ cups coarsely chopped dried mangoes
½ cup butter, melted and cooled
⅔ cup granulated sugar
1 tablespoon honey
1 teaspoon baking soda
2 tablespoons hot water

Procedure:

1. Preheat oven to 325 ◦F.  Line a baking sheet with parchment paper.  Set aside.
2. In a bowl, toss together flour, oats, Golden Toasted^® Niblets and dried mangoes.  In another bowl, mix together, melted butter, sugar and honey blend well.  Set aside.
3. Dissolve baking soda in hot water.  Add to butter mixture.  Immediately add liquid ingredients to dry ingredients.  Mix well.
4. Using a small scoop, form into 1-inch balls.  Lay balls in  prepared cookie sheet, one inch apart from each other.  Flatten slightly.  Bake for 12 to 15 minutes or until golden brown.  Cool slightly then transfer to wire racks.  Cool completely.  Store in an airtight container.