Recipe by winkki
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.
Top Review by Dorel
I halved the recipe. I used figs, dried apricots, raisins, wheat germ, coconut, oats and lots of sunflower seeds. I didn't use any choc chips or carob chips.I found my dough to sticky for rolling so I used a cookie scoop and then flattened them. I got about 35 cookies and baked for 12 min. but I found the bottoms a little too brown on the first batch so I lowered the temp. to 350 for the rest. I didn't use any sesame seeds. I am eating them now and they are very good. Thanks Winkki for the great recipe.
- 1 cup butter or 1 cup margarine
- 1 cup peanut butter
- 2 cups brown sugar
- 2 eggs
- 2 teaspoons vanilla
- 1 1⁄2 cups whole wheat flour
- 1⁄2 cup wheat germ
- 1 cup non-fat powdered milk
- 1 1⁄2 teaspoons salt
- 1⁄2 teaspoon baking powder
- 1⁄2 teaspoon baking soda
- 6 tablespoons liquid milk
- 2 cups rolled oats
- 2 cups raisins
- 1⁄2 cup sunflower seeds
- 1 cup shredded coconut
- 1 cup chopped dates
- 1 -2 cup sesame seeds or 1 -2 cup dried figs or 1 -2 cup dried apricots or 1 -2 cup flax seeds or 1 -2 cup ground flax seeds or 1 -2 cup nuts or 1 -2 cup chopped prunes or 1 -2 cup oat bran or 1 -2 cup carob chips (total combined amount etc) (optional)
- 1⁄2-1 cup sesame seeds (optional)
Directions See How It's Made
- 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.