• 1 cup whole-wheat flour
• 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
• 1 egg
• ¼ cup frozen orange-juice concentrate; thawed
• 1½ cups uncooked quick oats
• 1 cup 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