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.
