Hearty Breakfast Cookies
- Preheat oven to 350 degrees F. In a large mixing bowl beat butter and peanut butter with an electric mixer on medium to high speed for 30 seconds. Add brown sugar, granulated sugar, baking powder, cinnamon (if using), baking soda, and salt. Beat until combined, scraping sides of bowl occasionally. Beat in eggs and vanilla until combined. Beat in as much of the flours as you can with the mixer. Stir in any remaining flour. Stir in rolled oats, raisins, and wheat germ.
- Drop dough by 1/4 cup mounds 3 inches apart onto ungreased cookie sheets. Flatten mounds to about 1/2-inch thick. Bake for 11 to 13 minutes or until edges are lightly browned and centers are set. Cool on cookie sheet 2 minutes. Transfer to wire racks and let cool.
From the Test Kitchen
Wrap cooled cookies individually in plastic wrap. Store at room temperature up to 3 days or freeze up to 3 months. Thaw overnight to serve or unwrap and warm in the microwave to thaw quickly. Makes 16 cookies.