Wheels of Steel - Recipe
1/2C butter 3/4C whole wheat flour
1/2C peanut butter 1C oatmeal (from the tall cylinder box)
1C brown sugar, packed 1/4C wheat germ - raw or toasted
1 egg 1/2C non-fat dry milk
1 tsp vanilla
1/4 tsp baking powder
1/4 tsp baking soda
3 TBS liquid milk
1C raisins
sesame seeds (optional)
Cream butter until smooth. Add peanut butter, sugar, egg and vanilla. Beat well (use electric mixer - dough is heavy).
In another bowl combine flour, wheat germ, dry milk, baking powder, and baking soda.
Add the dry ingredients to the wet and stir well (use mixer).
Add liquid milk, oatmeal and raisins. Blend (use mixer).
I use a small meatball scoop to measure out each cookie (you may need to dip the scoop in water to prevent the dough sticking).
Drop cookies on greased cookie sheet. Leave about an inch between cookies. Sprinkle tops with sesame seed and press into
dough.
Bake at 375 for 10-12 minutes. Allow cookies to cool a bit before removing (but still warm) to a cooling rack.
I usually double this recipe -- they freeze really well - just put into a zip bag.
Note: I use butter, not margarine (calories the same - don't want trans fats). You can substitute Splenda's brown sugar (use half as much as sugar) for some of the sugar, but it will affect texture.....if you substitute half it's okay......if diabetes is an issue.
1/2C butter 3/4C whole wheat flour
1/2C peanut butter 1C oatmeal (from the tall cylinder box)
1C brown sugar, packed 1/4C wheat germ - raw or toasted
1 egg 1/2C non-fat dry milk
1 tsp vanilla
1/4 tsp baking powder
1/4 tsp baking soda
3 TBS liquid milk
1C raisins
sesame seeds (optional)
Cream butter until smooth. Add peanut butter, sugar, egg and vanilla. Beat well (use electric mixer - dough is heavy).
In another bowl combine flour, wheat germ, dry milk, baking powder, and baking soda.
Add the dry ingredients to the wet and stir well (use mixer).
Add liquid milk, oatmeal and raisins. Blend (use mixer).
I use a small meatball scoop to measure out each cookie (you may need to dip the scoop in water to prevent the dough sticking).
Drop cookies on greased cookie sheet. Leave about an inch between cookies. Sprinkle tops with sesame seed and press into
dough.
Bake at 375 for 10-12 minutes. Allow cookies to cool a bit before removing (but still warm) to a cooling rack.
I usually double this recipe -- they freeze really well - just put into a zip bag.
Note: I use butter, not margarine (calories the same - don't want trans fats). You can substitute Splenda's brown sugar (use half as much as sugar) for some of the sugar, but it will affect texture.....if you substitute half it's okay......if diabetes is an issue.