Line an 8x8x2-inch baking pan with foil, extend foil over sides of pan and set aside.
Beat butter with an electric mixer on medium to high speed for 30 seconds in a large mixing bowl.
Beat in brown sugar and baking soda until combined.
Beat in egg and vanilla.
Beat in as much of the flour as you can with the mixer. Stir in any remaining flour and the oats.
Lightly grease dough into prepared pan.
Bake in a 350 degrees F oven for 10 to 12 minutes.
Let cool in pan on a wire rack.
Lift cooking square from pan using foil. Peel off foil. Cut cookie into 12 squares.
Before serving, top with apple slices and a spoonful of the Apple-Cinnamon Dip (see instructions below). Sprinkle with Honey-Oat Granola (see instructions below).
Apple Cinnamon Dip
Place in a blender container or food processor bowl the sour cream, cream cheese, unsweetened applesauce, ground cinnamon and vanilla. Cover and blend until smooth.
Serve immediately or cover and chill for up to 24 hours. If dip is too thick after chilling, stir in fat-free milk, 1 tablespoon at a time to reach desired consistency.
Coat a 15x10x1-inch baking pan with nonstick cooking spray and set aside.
In a large bowl, stir together oats, wheat flakes, Grape-Nuts and nuts.
In a small saucepan stir together juice, honey, allspice and cinnamon. Cook and stir just until boiling. Remove from heat. Pour over oat mixture, tossing just until coated.
Spread oat mixture evenly in prepared pan. Bake, uncovered, in a 325 degrees F oven for 30 to 35 minutes or until oats are lightly browned, stirring occasionally. Remove from oven. Turn out onto a large piece of foil, cool completely.