This recipe came from a lovely woman out near Herbert, SK who entertained myself and a couple friends one day.  She showed us around her farm and fed us lunch.  These cookies were dessert.  It was a fun time and the food was excellent.

This is a healthy cookie, if there is such a thing.  It actually makes a large batch.  I usually cut the recipe in half.  We don’t make these often.  But they’re good for when company comes.  These cookies have made an appearance in church bake sales and missions fundraising events as well.  I like them for a pick-me-up snack.

Makes 7 dozen 2″ cookies

6 eggs
2- cups organic raw sugar
1-1/2 tsp vanilla
1-1/2 tsp agave nectar
1 cup butter
2 cups peanut butter (crunchy natural pb)
2 tsps baking soda

Mix in large bowl with electric mixer.

In a separate bowl combine 6 c. quick oatmeal and 7c. of any combination of the following:

Flax seed
Sunflower seeds
Nuts (we used pecans)
Dried fruit (we used dates, apricots and cranberries)
Sesame seeds

Add to butter mixture and stir.  Add more stuff if you need a stiffer dough. You want it to be stiff enough to roll between your hands and squish with a fork.  But not so stiff it crumbles.

Bake at 325-350 F for 10-14 minutes.  The original recipe said 350 for 12-14 min., but we found that overcooked them.  We found 325 for 10 minutes ideal.  Test one in your oven first, to see what settings are better for you.

Let cool on the cookie sheet for 5 minutes before transferring to a rack to complete cooling.  When completely cool pack with wax paper between layers.  We found these went soft when stored on top of each other in plastic containers.  We suspect it’s the dried fruit in them.


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