Winter Energy Cookies

Source: The Old Farmer’s Almanac

Yield: 24 cookies


  • Unsalted butter, at room temperature: 1 Cups
  • Packed light-brown sugar: 1 1/2 Cups
  • Molasses: 1/3 Cups
  • Smooth peanut butter: 1/3 Cups
  • Large eggs: 2 Each
  • Vanilla extract: 1 1/2 Teaspoons
  • Whole-wheat flour: 1 1/2 Cups
  • All-purpose flour: 1 Cups
  • Toasted wheat germ: 1 Cups
  • Baking soda: 1 1/2 Teaspoons
  • Salt: 1/2 Teaspoons
  • Cinnamon: 1/2 Teaspoons
  • Uncooked rolled oats: 2 Cups
  • Raisins: 1 Cups
  • Chocolate chips: 1 Cups
  • Chopped walnuts or peanuts: 1 Cups
  • =Instructions=

Cream the butter, brown sugar, molasses, and peanut butter in a large bowl. Blend in the eggs and vanilla. Mix the flours, wheat germ, baking soda, salt, and cinnamon in a separate bowl. Stir the dry ingredients into the creamed mixture until evenly blended. Stir in the oats, raisins, chocolate chips, and nuts. Cover and refrigerate for 1 hour.
Preheat oven to 350 degrees F and lightly grease cookie sheets. Shape dough into balls using 1/4 cup of dough per cookie. Place onto sheets, leaving 3 inches between them. Flatten slightly with a fork. Bake for 15 to 18 minutes. When done, the tops will still be soft to the touch. Cool on the sheets for 5 minutes, then transfer to a rack to cool.