Instructions: Chop dates in food processor. Add part or all of the water and blend until dated are pureed. Pour puree and any remaining water into a very large mxing bowl. Add tahini and blend well. Add wheat germ, oats, baking powder, baking soda, and salt and blend well. Add vanilla while beaters are mixing the dough. Slowly blend in nuts and raisins. Batter will be very stiff. Blend until all ingredients are evenly distributed.

Preheat over to 350 degrees. Drop onto non-stick cookie shhet and flatten with a spoon. Or shape by hand into desired shapes. These cookies will not flatten or spread. They may be baked close together. Bake 12 to 15 minutes or more, depending on sides, at 350 degrees. Store in refrigerator.

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