These cookies are a delicious and hearty alternative to doughnuts or pastries. Also great to pack in lunches and on trips. Try one with your morning coffee or tea. For a slightly richer treat, use buttermilk in place of the water. Substitute dates for the raisins, if you prefer.
Original recipe makes 2 dozen cookies
Ingredients
1/2 cup butter, softened
1 cup peanut butter
1 1/3 cups packed brown sugar
2 teaspoons vanilla extract
2 eggs
1/3 cup water
1 cup all-purpose flour
1 cup whole wheat flour
2 cups quick cooking oats
1/2 cup wheat germ
1 teaspoon salt
1 teaspoon ground cinnamon
2 teaspoons baking soda
1 cup raisins
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PREP
25 mins
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COOK
20 mins
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READY IN
47 mins
Directions
- Preheat oven to 350 degrees F (175 degrees C). Grease two baking sheets or line them with parchment paper.
- In a large bowl, using an electric mixer, beat together butter, peanut butter, brown sugar, and vanilla until creamy. Beat in eggs and water.
- Mix together flours, oats, wheat germ, salt, cinnamon, and baking soda. Mix into peanut butter mixture. Stir in raisins or dates (see Cook’s Note). Drop by ice cream scoopfuls 2 1/2 inches apart on prepared baking sheets. Flatten slightly.
- Bake in preheated oven for 18 to 20 minutes. Cool on baking sheet for 2 minutes, then transfer to cooling racks. Store in an airtight container.
Nutrition
Calories: 478 kcal
Carbohydrates: 64.9 g
Cholesterol: 56 mg
Fat: 21 g
Fiber: 5.3 g
Protein: 12.3 g
Sodium: 579 mg