|Whole wheat flour||3⁄4 Cup (12 tbs)|
|Wheat germ||1⁄4 Cup (4 tbs)|
|Nonfat dry milk powder||1⁄4 Cup (4 tbs)|
|Baking powder||1⁄4 Teaspoon|
|Baking soda||1⁄4 Teaspoon|
|Butter/Margarine||1⁄2 Cup (8 tbs)|
|Peanut butter||1⁄2 Cup (8 tbs)|
|Honey||3⁄4 Cup (12 tbs)|
|Raisins||1 Cup (16 tbs)|
|Dried apricots||5 Ounce, snipped (1 Cup)|
|Quick-cooking rolled oats||3⁄4 Cup (12 tbs)|
|Chopped walnuts||1⁄2 Cup (8 tbs)|
|Unsalted sunflower seed||1⁄3 Cup (5.33 tbs)|
|Shredded coconut||1⁄3 Cup (5.33 tbs)|
Stirtogetherflour, wheat germ, milk powder, salt, baking powder, and soda.
In large mixer bowl beat together butter or margarine, peanut butter, and honey.
Add egg and vanilla; beat well.
Add flour mixture, mixing well.
Stir together raisins, apricots, rolled oats, walnuts, sunflower seed, and shredded coconut; add to the creamed mixture, Mix well.
Drop by rounded teaspoonfuls onto ungreased cookie sheet.
Bake in a 350° oven 10 to 11 minutes.
Let cool on cookie sheet 1 minute; remove to wire rack to cool.