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Prep Time: 20 Minutes Cook Time: 10 Minutes |
Ready In: 30 Minutes Servings: 4 |
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Comes from Laurel's Kitchen cookbook. I've been told I should market these. It's very versatile...I add dried cranberries and different kinds of nuts as well as substituting flax seed, (which is an excellent source of omega-3 fatty acids) for some of the wheat germ. I feel pretty good about giving these to my kids and loved ones and I hope if you make them that you'll enjoy the same feedback as I do. mmm mmm Ingredients:
1/2 cup butter |
3/4 cup brown sugar |
1 egg |
1 1/2 teaspoons vanilla |
1/2 teaspoon salt |
1/2 cup whole wheat flour |
3/4 teaspoon baking powder |
1 cup wheat germ or 1 cup mixture with flax seed |
1 1/2 cups rolled oats |
3/4 cup raisins |
1/2 cup chopped nuts |
Directions:
1. Preheat oven to 375.
2. Cream together the butter and sugar with electric beaters.
3. Add the egg, vanilla, and salt and beat well.
4. Stir flour, baking powder, wheat germ, and rolled oats together with a fork.
5. Add raisins so they get rolled in flour and don't stick together.
6. Blend well with other ingredients; I usually end up using my hands.
7. Add a little water if necessary to hold mixture together.
8. Place by tablespoonful on greased cookie sheets.
9. Flatten them slightly.
10. Bake for 10-12 minutes.
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