Ingredients
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1/2 cup oil 1/2 cup butter 1 cup honey 1 cup water 1 cup whole wheat flour 2 cups wheat germ 3 cups quick rolled oats 1-1/2 cups raisins 1 cup toasted sunflower seeds 1 cup shredded coconut 1-1/2 teaspoons baking powder |
Directions
Preheat the oven to 350°. Mix together all the dry ingredients (everything but the first four) in a large bowl. Melt and mix all the wet ingredients (the first four) together in a sauce pan over a low heat and add to the dry ingredients. Oil some cookie sheets. Use a tablespoon to create small balls of dough and place them on the cookie sheet flattening somewhat. Sometimes compressing the ball in your fist is necessary to get the ingredients to adhere. In my last batch, the cookies were 3/4 inch thick and 2 inches in diameter. Cook for 10-15 minutes. Check at the minimum time and make sure the bottoms don't get burned. If this is happening, cook less time and/or at a lower heat (325°). Makes about five dozen cookies.
This is based on the "Oatmeal School Cookies" recipe from the first edition of Laurel's Kitchen. The "quick rolled oats" mentioned above are the usual rolled oats chopped further so they cook more quickly. I don't know that having them chopped is critical. Substituting oil for the butter could work, and would make the recipe vegan. Adjusting the water may be necessary to get things to adhere, but I haven't had to. Chocolate chips may make an interesting addition.