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Prep Time: 20 Minutes Cook Time: 10 Minutes |
Ready In: 30 Minutes Servings: 4 |
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This is also from the New Laurel's Kitchen cookbook. I think that there are different versions in different publications of this cookbook. Anyway, the only change I've made is to substitute cherries for the raisins. Ingredients:
1/2 cup butter |
3/4 cup brown sugar, packed |
1 egg, lightly beaten |
1 1/2 teaspoons vanilla |
1/2 teaspoon salt |
1 cup whole wheat flour |
3/4 teaspoon baking powder |
1/2 cup toasted wheat germ |
3/4 cup rolled oats |
3/4 cup dried cherries |
3/4 cup roasted sunflower seeds |
Directions:
1. Preheat oven to 375 degrees.
2. Cream butter and sugar until fluffy.
3. Add egg, vanilla, and salt, and beat well.
4. Stir flour, baking powder, wheat germ and rolled oats together with a fork. Blend well with other ingredients, adding a tablespoon or more of water if necessary to hold the mixture together.
5. Place by tablespoonful on greased cookie sheets. Flatten them slightly.
6. bake for 10 - 12 minutes.
7. Makes 24.
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