RAW OATMEAL RAISIN COOKIES RECIPES

Steps:

• In a large bowl, mix ingredients, by hand, except for water, walnuts, raisins, goji berries, and sunflower seeds Add small amount of water at a time, to ease mixing, but keeping dough as thick as possible. Stir in remaining ingredients. Freeze for 30 minutes, or refrigerate overnight. Form 2-3 inch cookies roughly shaped (to looked baked), onto mesh dehydrator sheet. Dehydrate at 110 degrees 6-8 hours. Cookies should be dry, but chewy. (You can eat these without dehydrating, but they will be much stickier) Store in airtight container in refrigerator or freezer. Suggestions for sprouting oats The link above is for hulless oats, which are grown without hulls and are sproutable. When manufacturers try to remove hulls, they destroy the oat and make them unsproutable. If you have to use any other oats, use oat groats. They probably won't sprout because they are no longer alive, but can work in a pinch. For non raw oat groats, soak them for an hour or two, no longer. Drain well and spread on a non-stick dehydrator sheet and dehydrate at 110 degrees overnight. Use a nut seed or coffee grinder and grind into a fine powder.

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• In large bowl, cream together butter, white sugar, and brown sugar until smooth. Beat in the eggs and vanilla until fluffy. Stir together flour, baking soda, cinnamon, and salt. Gradually beat into butter mixture. Stir in oats and raisins. Drop by teaspoonfuls onto ungreased cookie sheets.
• Bake 8 to 10 minutes in the preheated oven, or until golden brown. Cool slightly, remove from sheet to wire rack. Cool completely.