"It would be nice if the Food and Drug Administration stopped issuing warnings about toxic substances and just gave me the names of one or two things still safe to eat."--Robert Fuoss

Rader’s Activating Brain & Body Cookies Recipe

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This recipe for Rader’s Activating Brain & Body Cookies, by , is from The TTU CDL Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Juliana Rader, Friend of CDL
Added: Sunday, February 3, 2008


2 cups rolled oats
¾ teaspoon baking soda
½ teaspoon baking powder
½ teaspoon ground sea salt or table salt
½ teaspoon ground cinnamon
¼ teaspoon ground nutmeg
1 cup soften butter
1 cup fresh smooth peanut butter or crunchy peanut butter
½ cup raw sugar or granulated sugar
½ cup packed light brown sugar
2 large free range eggs
½ teaspoon pure vanilla extract
½ cup fine graded organic carrots
¼ cup honey crunch wheat germ

In food processor or blender, blend and stir the rolled oats into a medium course powder, add baking soda, baking powder, salt, cinnamon, and nutmeg. Mix until combined. In a large mixing bowl, beat the butter and peanut butter on high speed for 20-30 seconds. Beat in sugars, eggs, vanilla, and carrots until combined. Slowly blend in the oat powder mixture, while constantly scraping the sides of the bowl. Be careful not to over blend, mixture should be a little lumpy. Mix in the wheat germ. Cover and chill dough for approximately 1 hour.

Shape dough into 2 inch balls. Roll balls lightly in raw sugar and place 2 inches apart on an un-greased light colored cookie sheet. Lightly press balls with tines of fork using a crisscross pattern.
Bake in a 375 degree oven for 8 to 12 minutes or until cookie sides are light brown. Cool cookies on a wire rack. Do not tightly cover baked cookies. Cookies or dough can be frozen in a tightly covered container placed and sealed in freezer bag for approximately four months.




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