Guerrilla cookies

This is a heavy, hearty, breakfast-type cookie. For a lighter cookie, add 2 more tablespoons vegetable oil and white flour as needed to make a wet dough.




Ingredients:

½ cup each: honey, butter

3 tablespoons each: barley malt syrup, molasses

2 tablespoons peanut butter

2 eggs

1/3 cup each: dry milk powder, wheat germ

1 teaspoon vanilla

3 cups rolled oats

½ cup raisins

¼ cup each: sunflower seeds, chopped walnuts

2 tablespoons millet seeds, optional

1 teaspoon brewers yeast, optional

½ teaspoon cinnamon

½ cup whole wheat flour

½ teaspoon each: salt, baking soda

Heat oven to 350 degrees. Beat honey and butter in bowl with electric mixer until creamy; beat in malt syrup, molasses and peanut butter. Beat in eggs, one at a time; beat in milk powder, wheat germ and vanilla. Stir in the oats, raisins, sunflower seeds, walnuts, millet, brewers yeast and cinnamon.




Mix flour, salt and baking soda together in another bowl; add to liquid mixture. Beat on low speed until a moist dough forms, adding a little more flour if needed, about 3 minutes.



Scoop a portion of dough, a little smaller than a golf ball, onto greased cookie sheets; press down lightly on the top to smooth. Bake until bottoms are lightly brown, 12-15 minutes. Cool on sheet 5 minutes; transfer to wire racks to cool completely.



Nutrition information:

Per serving: 124 calories, 35% of calories from fat, 5 g fat, 2 g saturated fat, 19 mg cholesterol, 17 g carbohydrates, 3 g protein, 65 mg sodium, 2 g fiber