3/4 cup sunflower seeds (4 oz)
3/4 cup walnuts (3 oz)
1 cup rolled oats (4 oz)
½ cup raisins (3.5 oz)
¾ cup whole wheat flour (3.75 oz)
½ cup turbinado sugar (3.75 oz)
2 tbsp dry milk powder
1/8 tsp cinnamon
½ tsp salt
1 ½ egg (I know that's odd, but when you're experimenting with proportions, you have to do some odd things.)
½ cup milk
2 tbsp molasses
2 tbsp honey
½ cup sunflower oil
½ tsp vanilla
Preheat oven to 350 degrees. Place sunflower seeds, walnuts, and oats on a cookie sheet and taost for 8-10 minutes at 350 degrees, stirring once, until fragrant and just starting to change color.
Mix those dry ingredients together with raisins and chop in a food processor but don't totally pulverize. Mix in flour, sugar, milk powder, cinnamon, and salt.
In a separate bowl, mix the wet ingredients well, trying not to introduce too much air. Stir wet and dry mixtures together.
Let dough rest four about half an hour. Bake on buttered cookie sheet for 10 minutes, or just until edges start to brown.
I won't say yet what I thought of this batch. If you sampled cookies from Batch 73, I'm interested in what you thought. Please leave your comments below. Thank you!