Ingredients
250 ml (1 cup) whole wheat flour
125 ml (1/2 cup) wheat germ
250 ml (1 cup) large flake oats
5 ml (1 tsp) baking powder
2.5 ml (1/2 tsp) salt
15 ml (1 tbsp) ground cinnamon
5 ml (1 tsp) ground ginger
125 ml (1/2 cup) raisins
250 ml (1 cup) dried cranberries or cherries, coarsely chopped
250 ml (1 cup) coarsely chopped pecans
125 ml (1/2 cup) unsalted peanuts, coarsely chopped
125 ml (1/2 cup) chocolate chips
125 ml (1/2 cup) sunflower seeds
125 ml (1/2 cup) flax seeds
60 ml (1/4 cup) sesame seeds
60 ml (1/4 cup) poppy seeds
250 ml (1 cup) soft butter
125 ml (1/2 cup) peanut butter
310 ml (1 1/4 cups) lightly packed brown sugar
2 large eggs
60 ml (1/4 cup) 2% milk

Directions
1. Preheat oven to 180 C (350 F). Lightly grease two large baking sheets.

2. In a large mixing bowl, stir together flour, wheat germ, oats, baking powder, salt,
cinnamon and ginger. Add raisins, cranberries, nuts, chocolate chips and seeds, and mix
together with a spoon.

3. In a separate large mixing bowl, cream butter and peanut butter; add brown sugar
and beat well. Add eggs one at a time and beat well after each addition. Add milk and
stir to make a smooth mixture.

4. Add fruit/nut mixture to butter mixture and stir well with a wooden spoon until blended
together.

5. Drop by 30 ml (2 tbsp) 5 cm (2 inches) apart on lightly greased baking sheet. Flatten
slightly with the back side of a fork.

6. Bake for 15-18 minutes until light brown and semi-firm to the touch.

7. Remove from oven; cool for 5 minutes and transfer to wire racks.

8. Store in airtight container. Makes 36-48 cookies.


Source: All recipes, Mary Waisman’s Flavour First