I got this recipe from Mary Armstrong and she got it from Brother Juniper's Cookbook. She calls it "Trail Mix in a Chip" or I would say, Trail Mix in a Cookie. Great, really, for any time of year, but seems like the fall is when you want an energy cookie for outings of all kinds, hiking, hunting, football games, a late afternoon beach walk. -- Maria Allison, Kalifornsky Beach
1/2 cup pumpkin seeds
1/2 cup sunflower seeds
1/2 cup sesame seeds
2 tablespoons flax seeds
4 cup unbleached flour
1 cup chocolate chips
2 cup oatmeal, uncooked
1 teaspoon salt
1 teaspoon baking powder
1 cup canola oil
1 cup honey
1 cup raisins plumped in 1 c hot water
Combine the seeds and roast or toast them. Add to rest of dry ingredients. Drain raisins, reserving the water. Add raisins to mix along with honey and oil. Mix together well. Add raisin water till you have a moist stiff batter with no clumps of dry ingredients. (The original recipe does not call for peanut butter, but I added some. I also added more chocolate chips, for obvious reasons. -- Maria.)
You should be able to scoop the mixture up with an ice-cream scoop or a spoon. They will not spread when baked, so press down with the palm of your hand or a fork. This recipe is suitable for making large cookies, like 4 inches in diameter, but they can of course be made smaller.
Bake at 350 or in a convection oven, 300, for approximately 14-18 minutes till edges begin to brown. Remove from oven and cool.
(Mary wraps the cookies individually after they've cooled and freezes them till she is ready to use them. They keep well, especially if they've been wrapped. -- Maria)
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