Contributed by Julie Seward
1 lb Pitted dates
2 c Water
1/3 c Tahini
(Old Fashioned Peanut Butter
May be substituted)
1 c Wheat germ
9 c Old fashioned rolled oats
2 ts Baking powder
2 ts Baking soda
1/2 ts Salt
2 1/2 ts Vanilla
2 c Chopped toasted pecans
2 1/2 c Raisins
Chop dates in foor processor. Add part or all of the water and
blend until dated are pureed. Pour puree and any remaining water
into a very large mxing bowl.
Add tahini and blend well. Add wheat germ, oats, baking powder,
baking soda, and salt and blend well.
Add vanilla while beaters are mixing the dough.
Slowly blend in nuts and raisins. Batter will be very stiff. Blend
until all ingredients are evenly distributed.
Preheat over to 350 degrees.
Drop onto non-stick cookie shhet and flatten with a spoon. Or shape
by hand into desired shapes. These cookies will not flatten or
spread. They may be baked close together. Bake 12 to 15 minutes or
more, depending on sides, at 350 degrees. Store in refrigerator.
From DEEANNE’s recipe files
Yields
60 Servings
