This makes dough for 5 batches of cookies.  Keep the batter in the fridge for a few weeks.  Freeze the rest in ziploc bags.  You can cut everything in fifths if you only want 1 batch, but to do that every time is more work. 

It is easiest to make the dough one day, put dough in fridge, then cook it later.  They cut easier when cold.

This is healthier than my previous recipe, and they actually taste better.  They are more like a granola bar.  They don't flatten like cookies

You need:

• 8 cups of steel-cut oats and/or buckwheat groats.
• 10 cups flour
• 36 eggs
• 2 cups GROUND flaxseeds
• 10 tablespoons 'spice for baked goods' - see it with my other recipes
• 10 T ginger 
• 1 lb. canned pumpkin
• 2 to 10 cups dark brown sugar
• 1-2 cups honey
• 1 lb molasses
• 3 tablespo0ns baking powder
• 3 pounds of REAL peanut putter.  You can use more sticks of butter if you want, but you will have to cook less time and the cookies will flatten in the oven.
• 11 ounces of butterscotch chips and/or toffee and/or chocolate
• 2 big bowls
• a cookie sheet or 2.  You can bake 2 trays at once.
• A very strong spoon.
• Spatula
• 2-gallon ziploc bags for the leftover dough.
• 1 Tablespoon guar gum/zantham gum if making gluten free.
• 2 cups carob and/or cocoa

Soak the buckwheat in eggs.

You can make several batches worth and freeze the dough.  The cookies can also be frozen. 

Preheat oven to 325 degrees F.  Put some peanut butter in a bowl, add (in this order): flaxseeds, baking powder stuff, spice for baked goods, brown sugar, honey,  baking powder.  Mix this up well and then add eggs, beat them and mix them in well. Add the chips and/or toffee, flour and/or protien and anything else I forgot to mention.  Add the oats.  Mix the oats/buckwheat in, this takes a while to do well.  You gotta use your hands!

Refrigerate or freeze dough.

Take the cold dough and cut into bars and place them on a greased cookie sheet.  Bake them for at least 30 minutes,  try flipping them if they get too dark on top.