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Hearty Breakfast Cookies

½ Cup of Butter, softened
1 Cup of Peanut Butter
1 ⅓ Cups of Packed Brown Sugar
2 Teaspoons of Vanilla Extract
2 Eggs
⅓ Cup of Water
1 Cup of All-Purpose Flour
1 Cup of Whole Wheat Flour
2 Cups of Quick Cooking Oats
½ Cup of Wheat Germ
1 Teaspoon of Salt
1 Teaspoon of Ground Cinnamon
2 Teaspoons of Baking Soda
1 Cup of Raisins

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

• 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 12 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.

Servings: Makes 2 Dozen Cookies
Posted on October 11th, 2014
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