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Peanut Raisin Honeys

Ingredients
  Butter/Margarine 1⁄2 Pound, softened (1 Cup)
  Crunchy peanut butter 1⁄2 Cup (8 tbs)
  Firmly packed brown sugar 1 Cup (16 tbs)
  Eggs 2
  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)
Directions

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 375° oven for 10 to 12 minutes or until golden and firm to the touch.
Transfer to racks and let cool.
Store airtight.

Recipe Summary

Course: 
Snack
Method: 
Baked
Dish: 
Cookie
Ingredient: 
Nut

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