Mondo Cookies Recipe

Ingredients

• 1/2 cup butter, softened
• 1 cup peanut butter
• 1 1/3 cups packed brown sugar
• 2 eggs
• 2 teaspoons vanilla extract
• 2 teaspoons baking soda
• 1 teaspoon salt
• 1 cup all-purpose flour
• 1 cup whole wheat flour
• 1/2 cup wheat germ
• 2 cups rolled oats
• 1 teaspoon ground cinnamon
• 1 cup raisins
• 1/3 cup water or 1/3 cup buttermilk

Instructions

1. Preheat your oven to 350°F.
2. In a mixing bowl, beat together 1/2 cup softened butter, 1 cup peanut butter, 1 1/3 cups packed brown sugar, and 2 teaspoons vanilla extract with a mixer until creamy and smooth.
3. Add in 2 eggs and 1/3 cup of water or buttermilk; mix well until combined.
4. In another bowl, whisk together 1 cup all-purpose flour, 1 cup whole wheat flour, 2 cups rolled oats, 1/2 cup wheat germ, 1 teaspoon salt, 1 teaspoon ground cinnamon, and 2 teaspoons baking soda.
5. Combine the dry mixture with the peanut butter mixture until just blended; don’t overmix.
6. Fold in 1 cup of raisins gently to distribute them throughout the dough.
7. Drop rounded ice cream scoopfuls of dough onto greased cookie sheets, leaving about 2 1/2 inches between each cookie.
8. Slightly flatten the dough balls with your hands or a spatula to help them spread evenly while baking.
9. Bake in the preheated oven for 18-20 minutes or until the edges are lightly golden brown.
10. Once baked, cool on the cookie sheet for 2 minutes before transferring them to cooling racks.
11. Store the cookies in an airtight container to keep them fresh.