years ago, i found a recipe in a magazine for these cookies made with whole oats, wheat germ, raisins,?!

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Wheels of Steel Cookies
Prep Time: 30 mins Total Time: 42 mins

Ingredients:

* 1 cup butter or 1 cup margarine
* 1 cup peanut butter
* 2 cups brown sugar
* 2 eggs
* 2 teaspoons vanilla
* 1 1/2 cups whole wheat flour
* 1/2 cup wheat germ
* 1 cup non-fat powdered milk
* 1 1/2 teaspoons salt
* 1/2 teaspoon baking powder
* 1/2 teaspoon baking soda
* 6 tablespoons liquid milk
* 2 cups rolled oats
* 2 cups raisins
* 1/2 cup sunflower seed
* 1 cup shredded coconut
* 1 cup chopped dates
* 1 -2 cup sesame seeds or 1 -2 cup dried figs or 1 -2 cup dried apricots or 1 -2 cup flax seeds or 1 -2 cup ground flax seeds or 1 -2 cup nuts or 1 -2 cup chopped prunes or 1 -2 cup oat bran or 1 -2 cup carob chips (total combined amount etc) (optional)
* 1/2-1 cup sesame seed (optional)


Directions:

1. Cream together butter, peanut butter, brown sugar, eggs, and vanilla.
2. Combine flour, wheat germ, dry milk, salt, baking powder, and baking soda; stir together lightly.
3. Add flour mixture to creamed mixture; stir.
4. Add together liquid milk, oats, raisins, sunflower seeds, coconut, and chopped dates; mix well.
5. If desired, combine optional ingredients equal to 1-2 cups and add to oat& seed mixture; mix well.
6. Depending upon what you add, you may want to increase the liquid a bit to make sure everything holds together.
7. Add oat& seed mixture to flour/creamed mixture combo; mix well.
8. Roll dough into 1-2" balls; yield will vary by size of cookies.
9. Press rolled dough into a pattie shape and press into sesame seeds, if desired.
10. Bake on greased cookie sheet for approx 12 min at 375F.
11. Watch closely to avoid scorching, especially if rolled in seeds.
12. Store in airtight container.
GH************************************…

Thick, Chewy Oatmeal Raisin Cookies

The last trick to getting a really thick, chewy cookie is to chill the dough before you bake it. You can scoop it and then chill it, or, if you’re like us, scoop it, freeze them and store them in a freezer bag so you can bake them as you wish. I find they’re always thicker when baked from the cold — only a couple extra minutes baking is needed.

This is a half recipe. It makes a couple dozen standard-size cookies. (I get more because I make them tinier.) I always feel like I’m swimming in cookies when I make the full volume, but if you’re feeding a crowd, go ahead and double it.

1/2 cup (1 stick or 4 ounces) butter, softened
2/3 cup light brown sugar, packed
1 egg
1/2 teaspoon vanilla extract
3/4 cup all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/4 teaspoon salt (I often use a half teaspoon, but I like more salt in my baked goods)
1 1/2 cups rolled oats
3/4 cup raisins
1/2 cup walnuts, chopped (optional)

Preheat oven to 350°F (175°C).

In a large bowl, cream together the butter, brown sugar, egg and vanilla until smooth. In a separate bowl, whisk the flour, baking soda, cinnamon and salt together. Stir this into the butter/sugar mixture. Stir in the oats, raisins and walnuts, if using them.

At this point you can either chill the dough for a bit in the fridge and then scoop it, or scoop the cookies onto a sheet and then chill the whole tray before baking them. You could also bake them right away, if you’re impatient, but I do find that they end up slighly less thick.

The cookies should be two inches apart on a parchment-lined baking sheet. Bake them for 10 to 12 minutes (your baking time will vary, depending on your oven and how cold the cookies were going in), taking them out when golden at the edges but still a little undercooked-looking on top. Let them sit on the hot baking sheet for five minutes before transferring them to a rack to cool.

http://smittenkitchen.com/2009/02/thick-…