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3/4 cup Whole wheat flour
3/4 cup Flour
1/2 teaspoon Baking powder
1 cup Oats, old fashioned or quick
1 cup Light brown sugar
1/2 cup Butter; softened
1/2 cup Creamy peanut butter
1/4 cup Honey
2 large Eggs
2 teaspoon Vanilla
1 cup Raisins
1/2 cup Sunflower seeds
Preheat oven to 300*F. In a medium bowl combine flours, baking powder and oats. Mix well with a wire whisk and set aside. In a large bowl beat
sugar and butter with an electric mixer at medium speed to form a grainy paste. Blend together the peanut butter, honey, eggs and vanilla. Scrape
down sides of bowl. Add the flour mixture, raisins and sunflower seeds. Blend at low speed just until combined. Drop by rounded
tablespoonfuls onto ungreased baking sheets, 2 inches apart. Bake for 23-25 minutes until bottoms turn golden brown. Immediately transfer
cookies with a spatula to a cool, flat surface.
3/4 cup Flour
1/2 teaspoon Baking powder
1 cup Oats, old fashioned or quick
1 cup Light brown sugar
1/2 cup Butter; softened
1/2 cup Creamy peanut butter
1/4 cup Honey
2 large Eggs
2 teaspoon Vanilla
1 cup Raisins
1/2 cup Sunflower seeds
Preheat oven to 300*F. In a medium bowl combine flours, baking powder and oats. Mix well with a wire whisk and set aside. In a large bowl beat
sugar and butter with an electric mixer at medium speed to form a grainy paste. Blend together the peanut butter, honey, eggs and vanilla. Scrape
down sides of bowl. Add the flour mixture, raisins and sunflower seeds. Blend at low speed just until combined. Drop by rounded
tablespoonfuls onto ungreased baking sheets, 2 inches apart. Bake for 23-25 minutes until bottoms turn golden brown. Immediately transfer
cookies with a spatula to a cool, flat surface.
