LindsayDirections Cream the butter, sugar, molasses, and peanut butter in a large bowl. Blend in the eggs and vanilla. Mix the flour, wheat germ, baking soda, salt, and cinnamon in a separate bowl. Stir the dry ingredients into the creamed mixture, until evenly blended.**Stir in the oats, raisins, choc chips, and nuts. Cover and refrigerate for 1 hour.**Preheat oven to 350 degrees F (180 degrees C).**Shape dough into large balls using 1/4 cup of dough per cookie. Place on greased cookie sheets, leaving 3 inches between them. Flatten slightly with a fork. Bake for 15 to 18 minutes. When done, the tops will still be soft to the touch. Cool on the sheets for 5 minutes, then transfer to a rack to cool.**
Winter Energy Cookies Recipe
Ingredients
butter,brown sugar,molasses,peanut butter,egg,vanilla,whole wheat,flour,wheat germ,baking soda,salt,cinnamon,oat,raisin,chocolate,walnut
Directions Cream the butter, sugar, molasses, and peanut butter in a large bowl. Blend in the eggs and vanilla. Mix the flour, wheat germ, baking soda, salt, and cinnamon in a separate bowl. Stir the dry ingredients into the creamed mixture, until evenly blended.**Stir in the oats, raisins, choc chips, and nuts. Cover and refrigerate for 1 hour.**Preheat oven to 350 degrees F (180 degrees C).**Shape dough into large balls using 1/4 cup of dough per cookie. Place on greased cookie sheets, leaving 3 inches between them. Flatten slightly with a fork. Bake for 15 to 18 minutes. When done, the tops will still be soft to the touch. Cool on the sheets for 5 minutes, then transfer to a rack to cool.**
Directions Cream the butter, sugar, molasses, and peanut butter in a large bowl. Blend in the eggs and vanilla. Mix the flour, wheat germ, baking soda, salt, and cinnamon in a separate bowl. Stir the dry ingredients into the creamed mixture, until evenly blended.**Stir in the oats, raisins, choc chips, and nuts. Cover and refrigerate for 1 hour.**Preheat oven to 350 degrees F (180 degrees C).**Shape dough into large balls using 1/4 cup of dough per cookie. Place on greased cookie sheets, leaving 3 inches between them. Flatten slightly with a fork. Bake for 15 to 18 minutes. When done, the tops will still be soft to the touch. Cool on the sheets for 5 minutes, then transfer to a rack to cool.**
