A tasty way to get a lot of fiber. A nurse friend gave us this recipe when one of our children was having problems keeping everything 'moving along.' They are nicknamed "Roto-Rooter Cookies," and for good reason! I quickly learned to limit dh and the other kids to a few cookies apiece. That was hard, though, because they really are yummy little creations, kind of a super-powered oatmeal cookie. It's also a very forgiving recipe...if you are missing some of the fruit, seeds, etc, just adjust other amounts around to your taste/pantry items. I've made it with and without the final step of rolling in sesame seeds; both ways work, though the toasted sesame taste is nice. When dd was really having trouble, I also substitued prune juice for the liquid milk. You may add up to 1-2 c of mixed fruit, seeds, etc as the last ingredients, but don't have to; may need to adjust liquid a bit depending upon what you choose. Basic recipe makes a lot; I've never had any trouble halving it.
Provided by winkki
Categories Dessert
Time 42m
Yield 96 cookies
Number Of Ingredients 19
Steps:
- Cream together butter, peanut butter, brown sugar, eggs, and vanilla.
- Combine flour, wheat germ, dry milk, salt, baking powder, and baking soda; stir together lightly.
- Add flour mixture to creamed mixture; stir.
- Add together liquid milk, oats, raisins, sunflower seeds, coconut, and chopped dates; mix well.
- If desired, combine optional ingredients equal to 1-2 cups and add to oat& seed mixture; mix well.
- Depending upon what you add, you may want to increase the liquid a bit to make sure everything holds together.
- Add oat& seed mixture to flour/creamed mixture combo; mix well.
- Roll dough into 1-2" balls; yield will vary by size of cookies.
- Press rolled dough into a pattie shape and press into sesame seeds, if desired.
- Bake on greased cookie sheet for approx 12 min at 375F.
- Watch closely to avoid scorching, especially if rolled in seeds.
- Store in airtight container.
Nutrition Facts : Calories 104.9, Fat 5.3, SaturatedFat 2.2, Cholesterol 9.9, Sodium 82.3, Carbohydrate 13, Fiber 1.3, Sugar 8.4, Protein 2.6
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maryfer silvacenteno
[email protected]I love the way these cookies spread out in the oven. They're the perfect size for a quick snack.
Irfan Ullah Shah
[email protected]These cookies are so easy to make, even my kids can help. They're also a great way to use up leftover chocolate chips.
Ben Larrimore
[email protected]I'm allergic to peanuts, so I substituted almond butter in these cookies. They turned out great!
Heavy Metal
[email protected]These cookies are the perfect combination of sweet and salty. I can't stop eating them!
Zohra Shah
[email protected]I'm not a big fan of chocolate chip cookies, but these were actually really good. I'll definitely be making them again.
Jamie greys
[email protected]These cookies are so delicious! I love the way the chocolate and peanut butter flavors complement each other.
Md Rakeb Khan
[email protected]I've made these cookies several times now and they're always a hit. They're the perfect cookie for any occasion.
Zonee Reynolds
[email protected]These cookies were a disaster! They didn't spread out in the oven and they were way too dry. I'm not sure what I did wrong.
Abdul hafeez Abdul hafeez
[email protected]These cookies are a bit too sweet for my taste, but they're still good. I think I'll try using less sugar next time.
Joseph Weber
[email protected]I wasn't sure how these cookies would turn out, but I'm so glad I tried them. They're chewy and delicious, and the chocolate chips add the perfect amount of sweetness.
Robinah Namwanje
[email protected]These cookies are so easy to make, even my kids can help. They're also a great way to use up leftover chocolate chips.
Om Mandal Gangai
[email protected]I love the combination of chocolate and peanut butter in these cookies. They're the perfect treat for any occasion.
Jason Daws
[email protected]These cookies were a hit at my party! They were so easy to make and they tasted delicious. I will definitely be making them again.