1 cup raisins
1 cup dried apricots
1/2 cup unsalted sunflower seeds
1 cup quick-cooking oatmeal
3/4 cup whole-wheat flour
1/3 cup wheat germ
1/2 cup non-fat dried milk
1/4 tsp. baking powder
3/4 tsp. salt
1/2 tsp. baking soda
1/2 cup butter
1/2 cup crunchy peanut butter
1 cup brown sugar
1 egg
1 tsp. vanilla
3 tbsp. milk

Preheat oven to 350°F.

Cut apricots into raisin-sized pieces. Mix raisins, apricots and sunflower seeds and set aside. Measure out oatmeal and set aside. Mix together remaining dry ingredients.

Cream together butter and peanut butter; add brown sugar then add egg and vanilla. Add flour mixture alternately with liquid milk to creamed mixture. Stir in oatmeal; work in fruits and seeds. Drop by spoonfuls on greased cookie sheets.

Bake at 350°F for 10 minutes.

Submitted by: Lois Trembly