Okay, so these are effing tasty. They're probably not the healthiest, but MAN they're good. Borderline cookie good.
3/4 cup brown sugar (or less)
2/3 cup peanut butter (or almond/cashew butter) - I use almond butter
1/2 cup light corn syrup (or pumpkin puree) - I use pumpkin
1/2 cup butter, melted (or oil) - I use oil (extra virgin olive oil, to be exact)
1/2 tsp vanilla
3 cups quick oats
1/2 cup unsweetened, shredded coconut - I leave this out (Séamus hates coconut)
1/2 cup unsalted sunflower or pumpkin seeds - I use sunflower
1/2 cup raisins, apricots (cut) - I use raisins
1/3 cup wheat germ
2 tbsp sesame seeds (or s.s. with flax) - I use both flax and sesame
1/2 cup chocolate or carob chips - I use carob
Preheat oven to 350 degrees C. Mix together in above order, press into greased cookie sheet (9” x 13”), and bake for 15 mins or until brown @ edges. Cut while warm.
(I put a piece of wax paper on the cookie sheet, with a bit of oil coating it (instead of greasing/oiling the cookie sheet directly), then use a 2nd piece of wax paper to press the mixture flat onto the cookie sheet, peeling it back off when it sticks. SO much easier than trying to use a spoon or something that the mixture sticks to.)