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Whole Grain Oatmeal Cookies

These crunchy cookies have a healthy dose of good, whole foods in them (the nuts, raisins, seeds, and whole grains). So what's a little butter and sugar?! This recipe makes quite a few cookies, but that makes it worth the while, as there are several steps. Plus, you can store these quite well in the freezer, for a month or so.  Some refer to these as "Bird-seed Cookies", though I recommend getting your "birdseed" millet from a good, old-fashioned health-food store. Makes 4 1/2 dozen or so. 


Ingredients:     
  • 1 2/3 c. (plus 3 c.) Oatmeal    
  • 1 c. Millet    
  • 1/2 c. sunflower seeds    
  • 2 c. chopped walnuts    
  • 1 1/2 c. brown sugar    
  • 1 c. butter    
  • 1 tsp. vanilla    
  • 2 eggs    
  • 1/2 c. raisins    
  • 1/2 tsp. baking soda    
  • 1 tsp. salt    
  • Optional: 1 c. chocolate chips   

Toast 7-10 min. at 350 degrees, until golden: > 1 2/3 c. Oatmeal > 1 c. Millet > 1/2 c. sunflower seeds > 2 c. chopped walnuts 

Beat in a mixer until light (ten minutes or so): > 1 1/2 c. brown sugar > 1 c. butter > 1 tsp. vanilla > 2 eggs 

Add to the creamed mixture, just before folding in the other dry ingredients, and mix well for 30 seconds or so: > 1/2 tsp. baking soda > 1 tsp. salt

Add these dry ingredients to a big bowl and toss together: >3 c. oatmeal, processed into flour in processor or blender > 1/2 c. raisins 

Add the creamed ingredients to the big bowl also, mixing again: > Toasted ingredients, cooled off > Creamed ingredients > Optional: 1 c. chocolate chips 

Scoop 1oz.-size scoops onto lightly-oiled cookie sheets (or parchment sheets), 12 per sheet, flattening before baking at 350 degrees for 12-15 minutes. Loosen from sheet while still warm, as they tend to stick otherwise.


Favorite Quotes

Psalm 127:2 (LB):

"It is senseless for you to work so hard from early morning until late at night, fearing you will starve to death; for God wants his loved ones to get their proper rest."