1/2 c. butter, softened
1/2 c. peanut butter
1 c. firmly packed brown sugar
1 egg
1 tsp. vanilla
3/4 c. whole wheat flour
1/4 c. wheat germ
1/2 c. nonfat dry milk
1/2 tsp. salt
3/4 tsp. baking powder
3 tbsp. milk
1 c. rolled oats
1 c. chopped pitted prunes or raisins
1/2 c. shredded coconut
1 tbsp. sesame seeds

In a large bowl, beat together butter, peanut butter, brown sugar, egg and vanilla.

In another bowl, combine whole wheat flour, wheat germ, nonfat dry milk, salt and baking powder; mix well. Then stir into butter mixture. Add liquid milk, oats, prunes and coconut. Mix everything well.

For each cookie, place a heaping tablespoon of the batter on a greased baking sheet and spread into a 3-inch circle. Space the cookies about 1-inch apart. Sprinkle with sesame seeds. Bake at 375 degrees for about 12 minutes, or until lightly browned.

Remove from oven and cool about 5 minutes on the baking sheet. Then using a wide spatula, remove the cookies to a wire rack to cool completely.