Naturally sweetened with golden honey and the perfect snack for your kids to take to school.
| Yield | |
|---|---|
| Source | Beverly Kubik, Lafayette IN |
| Prep time | 30 minutes |
| 1 | Cup | butter (or margarine) |
| 1 | Cup | brown sugar |
| 1⁄4 | Cup | honey |
| 2 | eggs (slightly beaten) | |
| 1 | Tablespoon | vanilla |
| 1⁄2 | Teaspoon | salt |
| 1 | Cup | whole-wheat flour |
| 1 1⁄2 | Teaspoon | baking powder |
| 2 | Cup | wheat germ |
| 3 | Cup | rolled oats |
| 1 1⁄2 | Cup | raisins |
| 1 | Cup | roasted sunflower seeds (or chopped nuts) |
Preheat oven to 375. Cream margarine and sugar together. Add egg, vanilla, and salt, beat well. Stir flour, baking powder, wheat germ, and oats together with a fork; blend well with other ingredients. Add a tablespoon or more of water if necessary to hold the mixture together. Place dough by tablespoon on greased cookie sheets, flattening slightly. Bake 10-12 minutes.
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