I’m pretty damn proud of my cookie recipe. It’s adapted from Rodale’s Naturally Great Foods Cookbook, by Nancy Albright, which I picked up for seven dollars at the Briarwod Bookshop in Annapolis my freshman year of college. I bought the book at 2:53 Pm on October 15th, 1995. How do know? Because the receipt is still marking the page of the first recipe I ever made from it (Tomato Quiche, p 207).

Anyway, here goes. These days I almost always double this recipe (or, as Brian puts it, “make enough”):

Ingredients:
2 eggs, beaten (we’ve started getting eggs with our weekly veggie delivery. Frakkin’ awesome).
1/2 cup oil (when I double the recipe, I use a 1/2 cup oil and a stick of butter)
1/2 cup maple syrup
1/2 cup milk
1 3/4 cups oatmeal
1/2 cup wheat germ
1/2 teaspoon salt
1/2 cup sunflower seeds (lately, I’ve been adding a 1/2 cup sunflower seeds and a 1/2 cup pumpkin seeds to the doubled recipe).
1/2 cup peanut butter

In a bowl combine the wet ingredients. In another bowl, combine dry ingredients. Stir wet mixture into dry mixture. Let dog lick out the bowl you mixed the wet ingredients in. Allow to stand for 30 minutes until the oatmeal has absorbed some of the liquid. Preheat the oven to 350 degrees.

Drop spoonfulls of the mixture onto a greased baking sheet. Bake for about 12 minutes.