• 1/2 cup butter or margarine
• 1/2 cup peanut butter
• 1 cup raisins
• 1 cup brown sugar (packed)
• 1 egg
• 1/4 cup toasted wheat germ
• 3/4 cup whole wheat flour
• 1 teaspoon vanilla
• 1/2 cup nonfat dry milk
• 3/4 teaspoon salt
• 1 cup quick-cooking rolled oats
• 1/4 teaspoon baking powder
• 1/4 teaspoon soda
• 3 tablespoons liquid milk
• sesame seeds (optional)

1. Chop raisins.
2. Cream butter, peanut butter, sugar, egg and vanilla well.
3. Combine whole wheat flour, wheat germ, nonfat dry milk, salt, baking powder and soda and stir together lightly.
4. Stir into creamed mixture.
5. Add liquid milk, oats and raisins and mix well.
6. For each cookie, place a heaping teaspoon of the dough on a greased baking sheet and spread to a four-inch circle.
7. Sprinkle with about one teaspoon sesame seeds.
8. Bake for 15 minutes in a 350 degree oven.
9. Remove from oven and allow cookies to stand about fie minutes on baking sheet.
10. Remove to a wire rack to cool.

    (bake only four cookies to a large baking sheet, to prevent running together. because of the large size, these cookies are fragile while hot.)