Friday, February 25, 2011
These cookies are a ideal snack food, full of fiber and protein and easy to pack around if you like to hike. Found this recipe in a old green file box clipped together with a few other recipes. First made these cookies when I was a young girl, cannot remember exactly what age but I do believe we were living in Whittier, CA. There is one ingredient on my carefully folded list of ingredients that I cannot make out as there is a tiny hole in the paper, it starts out as 3/4 teaspoon of........ Checked on line as there are a couple of other posts out there very similar and can not see what it could be.
1 cup of raisins
1/2 cup of butter
1/2 cup of peanut butter
1 cup brown sugar
1 egg (beaten)
1 teaspoon vanilla
3/4 cup of whole wheat flour
1/4 cup toasted wheat germ
1/2 cup nonfat dry milk
1/4 teaspoon of baking powder
1/4 teaspoon of baking soda
3 tablespoons of liquid milk
1 cup quick cooking rolled oats
sesame seeds to sprinkle on top
Preheat oven to 375F.
Cream together butter, peanut butter, sugar, egg and vanilla. In a separate bowl combine whole wheat flour, wheat germ, dry milk, baking powder and baking soda, stir lightly. Add dry ingredients into creamed mixture. Add liquid milk, oats and raisins, mix well.
Spoon unto greased cookie sheet. Sprinkle top of cookies with sesame seeds if desired.
Bake about 10-12 minutes.
*You could easily play around with this recipe, use honey instead of brown sugar, add coconut, or add other types of dried fruit, nuts or seeds, even chocolate chips. Have fun!
Cheri Savory Spoon
Mysavoryspoon was first started in 2010 as a way to journal recipes that I had collected from cookbooks, magazines, family and friends. Most everything was savory, using legumes and whole grains. Along the way I discovered a love for baking. Now a couple times a month you might see some type of sweet pie or treat.
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