¼ cup nonfat dry milk
¼ cup wheat germ
1 teaspoon sea salt
1 teaspoon baking powder
¼ teaspoon cinnamon
¾ cups shortening*
1¼ cups brown sugar; firmly packed
¼ cup frozen orange-juice concentrate; thawed
1½ cups uncooked quick oats
1 cup Pecan Valley Pecan Pieces
½ cup chopped raisins
2 tablespoons granulated sugar
1. Preheat oven to 350ºF.
2. In a large mixing bowl stir together flour, milk, wheat germ, salt, baking powder and cinnamon; set aside.
3. In another bowl cream shortening, brown sugar and egg until fluffy; add orange concentrate. Stir in flour mixture, then oats, pecans, and raisins.
4. Drop by heaping tablespoonfuls 4 inches apart on lightly greased baking sheets. Press with bottom of glass dipped in sugar to 3¼ inch diameter.
5. Bake in a preheated oven for about 15 minutes or until cookie springs back when pressed lightly. Let stand 2 to 3 minutes. Remove to rack to cool completely.
Note: For richer flavor substitute unsalted butter for half the shortening