| Home | Features | Cooking Dictionary | Cook-&-Book Reviews | Read the Articles |

Appetizer Recipes Bar & Brownie Recipes Beef & Veal Recipes Beverage & Drink Recipes Bread Recipes Breakfast Recipes Cake & Frosting Recipes Candy Recipes Chicken Recipes Cookie Recipes Dessert Recipes Ground Meat & Sausage Holiday Recipes International Recipes Lamb Recipes Pet Recipes Pie & Pie Crust Recipes Pork & Ham Recipes Salad & Dressing Recipes Sandwich Recipes Sauce & Condiment Recipes Seafood & Fish Recipes Sidedish Recipes Soup & Stew Recipes Special Diets Recipes Turkey Recipes Vegetarian Entree Recipes Wild Game Recipes

Peanut Butter Oatmeal Cookies

3/4 cup all-purpose flour
3/4 cup whole wheat flour
1/2 tablespoon baking powder
1 cup quick-cooking oats
1 cup firmly packed brown sugar
1/2 cup butter, softened
1/2 cup creamy peanut butter
1/4 cup honey
2 large eggs
2 teaspoons vanilla extract
1 cup raisins
1/2 cup sunflower seeds, shelled

1. Preheat oven to 375*F.
2. In a bowl combine flours, baking powder, and oats. Mix well.
3. In another bowl, with an electric mixer at medium speed, beat brown sugar, butter, and peanut butter. Add honey, eggs, and vanilla. Stir in the flour mixture, raisins, and sunflower seeds.
4. Drop by tablespoonfuls onto ungreased baking sheets, and bake for 12 to 15 minutes. Remove from the oven and transfer immediately to a cool flat surface.

Makes 36 cookies.