2 c. quick-cooking rolled oats
3/4 c. whole wheat flour
2 eggs, lightly beaten
1/2 c. dark molasses
2 tsp. vanilla
1/2 c. raisins
1 c. plain wheat germ
1/2 c. nonfat dry milk solids
3/4 c. vegetable oil
1/2 c. honey
1/2 c. chopped walnuts

Heat oven to 350 degrees. Combine oats, wheat germ, flour and dry milk in large bowl. Mix eggs, oil, molasses, honey and vanilla in medium bowl. Stir into flour mixture. Stir in nuts and raisins. Refrigerate covered 30 minutes. Drop by rounded teaspoonfuls, 1 inch apart, on greased baking sheets. Bake until edges are golden, 12-15 minutes. Cool on baking sheets on wire racks 5 minutes. Transfer cookies to wire racks. Cool completely. Approximately 7 dozen.