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After School Cookies
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1/2 cup butter, softened
1 cup peanut butter
1-1/3 cups packed brown sugar
2 eggs
2 tsp. vanilla extract
2 tsp. baking soda
1 tsp. salt
1 cup all-purpose flour
1 cup whole wheat flour
1/2 cup wheat germ
2 cups quick cooking oats
1 tsp. ground cinnamon
1 cup raisins
1/3 cup water
In a large bowl, using an electric mixer, beat together butter, peanut butter, brown sugar, and vanilla until creamy. Beat in eggs and water.
Mix together flours, oats, wheat germ, salt, cinnamon, and baking soda. Mix into peanut butter mixture. Stir in dates or raisins. Drop by ice cream scoopfuls 2 1/2 inches apart on greased cookie sheets. Flatten slightly.
Bake at 350 degrees (175 degrees C) for 18 - 20 minutes. Cool on cookie sheet for 2 minutes, then transfer to cooling racks. Store in an a1rtight container.
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