Hearty Breakfast Cookies

INGREDIENTS

·     1/2 cup butter, softened

·     1 cup peanut butter

·     1 1/3 cups packed brown sugar

·     2 teaspoons vanilla extract

·     2 eggs

·     1/3 cup water

·     1 cup all-purpose flour

·     1 cup whole wheat flour  (I used 2 cups whole wheat and no white)

·     2 cups quick cooking oats

·     1/2 cup wheat germ

·     1 teaspoon salt

·     1 teaspoon ground cinnamon (omit for choco chips)

·     2 teaspoons baking soda

·     1 cup raisins (Used 1 cut chocolate chips and ½ cup m&m’s)

DIRECTIONS

1.  In a large bowl, using an electric mixer, beat together butter, peanut butter, brown sugar, and vanilla until creamy. Beat in eggs and water.

2.  Mix together flours, oats, wheat germ, salt, cinnamon, and baking soda. Mix into peanut butter mixture. Stir in raisins. Drop by ice cream scoopfuls 2 1/2 inches apart on greased cookie sheets. Flatten slightly.

3.  Bake at 350 degrees F for 15 minutes. Cool on cookie sheet for 2 minutes, then transfer to cooling racks. Store in an airtight container.