Rating: 4.5 stars
263 Ratings
  • 5 star values: 181
  • 4 star values: 58
  • 3 star values: 15
  • 2 star values: 6
  • 1 star values: 3

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.

Recipe Summary

cook:
20 mins
additional:
2 mins
total:
47 mins
prep:
25 mins
Servings:
12
Yield:
2 dozen cookies
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Ingredients

12
Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350 degrees F (175 degrees C). Grease two baking sheets or line them with parchment paper.

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  • 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.

Cook's Note:

You may substitute chopped pitted dates for the raisins.

Nutrition Facts

478 calories; protein 12.3g; carbohydrates 64.9g; fat 21g; cholesterol 51.3mg; sodium 578.9mg. Full Nutrition
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