This recipe is for Jiffy and Cindy...those little old oatmeal haters
Winter Energy Cookies
1 cup (2 sticks) unsalted butter at room temperature
1 1/2 cups packed light brown sugar
1/3 cup molasses
1/2 cup smooth peanut butter
2 large eggs
1 1/2 teaspoons vanilla extract
1 1/2 cups whole wheat flour
1 cup all-purpose flour
1 cup toasted wheat germ
1 1/2 teaspoons baking soda
1/2 teaspoon salt
1 teaspoon cinnamon
2 cups uncooked rolled oats
1 cup raisins (I also used dried currants or craisins as a variation)
1 cup chocolate chips (or carob chips)
1 cup chopped pecans or peanuts
Cream the butter, brown sugar, molasses and peanut butter in a large bowl. Blend in the eggs and vanilla. Mix the flours, wheat germ, baking soda, salt, and cinnamon in a seperate bowl. Stir the dry ingredients into the creamed mixture until evenly blended. Stir in the oats, raisins, chocolate chips, and nuts. Cover and refrigerate for 1 hour.
Preheat the oven to 350 degrees F and lightly grease cookie sheets. Shape dough into balls using 1/4 cup of dough per cookie. Place onto sheets leaving 2 inches between them. Flatten slightly with a fork. Bake for 15 to 18 minutes. When done, the tops will be soft to the touch. Cool on the sheets for 5 minutes, then transfer to a rack to cool completely.
Yield: About 2 dozen