| 1 | Chop dates in foor processor. |
| 2 | Add part or all of the water and blend until dated are pureed. |
| 3 | Pour puree and any remaining water into a very large mxing bowl. |
| 4 | Add tahini and blend well. |
| 5 | Add wheat germ, oats, baking powder, baking soda, and salt and blend well. |
| 6 | Add vanilla while beaters are mixing the dough. |
| 7 | Slowly blend in nuts and raisins. |
| 8 | Batter will be very stiff. |
| 9 | Blend until all ingredients are evenly distributed. |
| 10 | Preheat over to 350 degrees. |
| 11 | Drop onto non-stick cookie shhet and flatten with a spoon. |
| 12 | Or shape by hand into desired shapes. |
| 13 | These cookies will not flatten or spread. |
| 14 | They may be baked close together. |
| 15 | Bake 12 to 15 minutes or more, depending on sides, at 350 degrees. |
| 16 | Store in refrigerator |
