Peanut Raisin Honeys Recipe
Ingredients
| Butter/Margarine | 1 Cup (16 tbs), softened | |
| 1/2 cup crunchy peanut butter | ||
| Firmly packed brown sugar | 1 Cup (16 tbs) | |
| Eggs | 2 | |
| Honey | 1 Cup (16 tbs) | |
| 2 cups each whole wheat flour and rolled oats | ||
| 1 cup toasted unsweetened wheat germ | ||
| 1 cup each unsweetened flaked coconut, raisins, and chopped salted peanuts | ||
Directions
In large bowl of an electric mixer, beat butter, peanut butter, and sugar until creamy.
Beat in eggs, one at a time, beating well after each addition, until mixture is fluffy.
Mix in honey, flour, oats, and wheat germ, blending thoroughly; add coconut, raisins, and peanuts and mix to distribute evenly.
Drop dough by level tablespoonf uls onto greased baking sheets, spacing cookies about 2 inches apart.
Bake in a 375° oven for 10 to 12 minutes or until golden and firm to the touch.
Transfer to racks and let cool.
Store airtight.
Beat in eggs, one at a time, beating well after each addition, until mixture is fluffy.
Mix in honey, flour, oats, and wheat germ, blending thoroughly; add coconut, raisins, and peanuts and mix to distribute evenly.
Drop dough by level tablespoonf uls onto greased baking sheets, spacing cookies about 2 inches apart.
Bake in a 375° oven for 10 to 12 minutes or until golden and firm to the touch.
Transfer to racks and let cool.
Store airtight.
Chef
