In a large mixing bowl, cream together butter or margarine, peanut butter and brown sugar until light and fluffy. Beat in egg, milk and vanilla.

Combine oats, flour, milk powder, wheat germ, ¼ c. milled flax seed, salt, baking soda and baking powder. With a wooden spoon, gradually add to creamed mixture and mix well. Fold in raisins.

Refrigerate dough for a few hours until firm (if batter is soft). They tend to bake better when dough is firm.

Drop by ¼ cupful’s (see note below), 4-inches apart onto 2 lightly greased or parchment lined baking sheets (6 to a sheet). I roll into smooth balls (using my hands), then flatten just a little bit.

Mix 2 tablespoons of flax seeds and 2 tablespoons sesame seeds and sprinkle over the top of each cookie.

Bake at 375 degrees for 12 - 15 (or more) minutes until edges are lightly browned. Cool for 5 minutes before removing to a wire rack, lined with paper towel to absorb any grease.

NOTE: Makes 12 (sometimes 13) large cookies (1/4 cup size) or 2 dozen (2-tablespoon size). To freeze and eat another time, wrap individually in saran wrap, put them in a Ziploc bag and store in your freezer. To eat, thaw to room temperature or warm in microwave if desired. STORE FLAX SEEDS, WHEAT GERM and WHOLE WHEAT PASTRY FLOUR IN REFRIGERATOR (it can turn rancid at room temperature long term).