1 c. light brown sugar, packed to measure
1/2 c. lightly salted butter, at room temperature
1/2 c. peanut butter
1 lg. egg
1 tsp. vanilla extract
1 c. old-fashioned oats
1 c. light or dark seedless raisins
3/4 c. whole-wheat flour
1/2 c. nonfat dry milk (in dry form)
1/4 c. wheat germ
3/4 tsp. salt
1/4 tsp. baking powder
1/4 tsp. baking soda
3 tbsp. milk
3 tbsp. sesame seeds

Heat oven to 375 degrees. In a large bowl beat sugar, butter and peanut butter with a wooden spoon until smooth. Beat in egg and vanilla. When well blended, add remaining ingredients except sesame seeds and mix well. Divide dough into 9 equal parts, using about 1/4 cup dough for each. Put pieces of dough several inches apart on greased baking sheets; pat into circles about 4 1/2 inches in diameter. Sprinkle with sesame seeds. Bake 10 to 12 minutes, until cookies are lightly browned around the edges. Cool 5 minutes on baking sheet; remove to a wire rack to cool completely. Makes 9 large cookies.