Submitted by Mary Tucker


Heat milk slightly, add raisins; let stand until raisins are plump-approximately 2 hours. Cover oats with warm water; let stand approximately 2 hours. In a large bowl, combine peanut butter, sugars, shortening, eggs and vanilla; beat until well blended. Set aside. When milk, raisins and oats are ready, stir into mixture. Sift flour, baking soda, baking powder, and cinnamon and add to mixture. Add flax seed. Chill at least 4 hours or overnight. Preheat oven to 350°. Grease cookie sheets. Drop dough by rounded teaspoon on cookie sheets 2″ apart. If dough is too soft add flour. Use fork to flatten slightly. Bake until light brown (between 10 and 15 minutes.) Let cool 1 minute before removing from cookie sheet, then let cool completely before storing.

This recipe makes a ton of cookies to share with family, friends and neighbors. They are full of healthy ingredients and can be eaten for breakfast without feeling guilty.