School House Cookies

The first time I had these cookies, I was in rural Vermont, at a crafts festival. The craftsman served them in his shop as a refreshment to visitors, along with rhubarb punch. The cookies were very yummy, so I asked him for the recipe. He went upstairs, and returned with his wife's very old hand written cook book which was opened to the page with the "schoolhouse cookies". He told me that the recipe was made up by one of the local schoolhouse's teachers as a nutritious snack for the younger children. I usually make them with a combination of chopped walnuts OR pecans and the sunflower seeds (about half and half of each) and sometimes substitute chopped dried apricots or dates for the raisins. They are a very chewy cookie, good with milk or coffee :) You could also add cinnamon, nutmeg, etc. to your preferences.

• Ready In: 27 mins
• Yields: 36 Cookies (approx)

Ingredients

• 1⁄2 cup margarine (or butter)
• 3⁄4 cup brown sugar
• 1  large egg, slightly beaten
• 1 1⁄2 teaspoons vanilla
• 1⁄2 teaspoon salt
• 1⁄2 cup whole wheat flour
• 3⁄4 teaspoon baking powder
• 1  cup wheat germ
• 1 1⁄2 cups rolled oats
• 3⁄4 cup raisins
• 1⁄2 cup roasted sunflower seeds (your preference) or 1⁄2 cup  chopped  nuts (your preference)
• 1 -4  tablespoon water (if necessary)

Directions

1. Preheat oven to 375°F.
2. In a large bowl, cream sugar and margarine.
3. Add egg, vanilla and salt, beat well.
4. In another bowl, stir together flour, baking powder, wheat germ and oats.
5. With a fork, stir dry ingredients into other ingredients, blend well adding a tablespoon or more of water if necessary to hold ingredients together.
6. Drop by teaspoonsfuls onto a greased cookie sheet.
7. Flatten cookies slightly, and bake for 10-12 minutes.