My mom's recipe for:
CROSS COUNTRY COOKIES
1/2 cup margarine
1/2 cup peanut butter
1 cup white sugar
1 cup brown sugar
2 eggs
2 Tabsp milk
1 teasp vanilla
2 cups flour
dash of salt
1 teasp baking soda
1/4 cup chocolate chips
2 1/2 cups rolled oats
1/2 cup raisins
Beat margarine, peanut butter and sugars until creamy. Add eggs,
mild and vanilla. Mix well. Add dry ingredients. Stir in oats,
raisins and chocolate chips. Drop on lightly greased cookie sheet
and bake at 350 degrees for 15 minutes.
If you bake these on a "thin" cookie sheet, they come out fairly hard and make great "dipper" cookies (dip in milk, hot-chocolate, etc). When I bake on my insulated cookie-sheet, they come out a little more moist. I have modified the recipe with extra oats, milk, butter and fresh-ground pecans for an awesome taste. Also, replacing raisins with steamed currants is a very nice change. I use a stainless steel-siv (strainer), put the currants into the strainer and suspend over a pot of boiling water and wait for the currants to become very soft and tasty.
These cookies last a very long time in TupperWare containers with no signs of decay.
Any good and healthy cookie recipe can be turned into a "PowerBar" ...