Peanut Raisin Honeys
|Butter/Margarine||1⁄2 Pound, softened (1 Cup)|
|Crunchy peanut butter||1⁄2 Cup (8 tbs)|
|Firmly packed brown sugar||1 Cup (16 tbs)|
|Honey||1 Cup (16 tbs)|
|Whole wheat flour||2 Cup (32 tbs)|
|Rolled oats||2 Cup (32 tbs)|
|Toasted unsweetened wheat germ||1 Cup (16 tbs)|
|Flaked unsweetened coconut||1 Cup (16 tbs)|
|Raisins||1 Cup (16 tbs)|
|Chopped salted peanuts||1 Cup (16 tbs)|
In large bowl of an electric mixer, beat butter, peanut butter, and sugar until creamy.
Beat in eggs, one at a time, beating well after each addition, until mixture is fluffy.
Mix in honey, flour, oats, and wheat germ, blending thoroughly; add coconut, raisins, and peanuts and mix to distribute evenly.
Drop dough by level tablespoonf uls onto greased baking sheets, spacing cookies about 2 inches apart.
Bake in a 375Â° oven for 10 to 12 minutes or until golden and firm to the touch.
Transfer to racks and let cool.