1 cup margarine, softened
1 cup white sugar
1 cup sunflower seed meal
1 egg
1 teaspoon vanilla extract
3 cups all-purpose flour
4 teaspoons baking powder
1 teaspoon salt
1 1/2 cups rolled oats
1 cup semisweet chocolate chips
1 cup raisins
To Make Crust: Stir together the margarine, sugar, sunflower seed and egg. Mix in the vanilla extract and 3 cups of flour; add this to the boiling water and continue to stir until all the flour is dissolved. Return dough to the pan and stir until smooth. Heat the oil in a large saucepan over medium heat.
To Make Meringue: In a medium bowl, whisk together the oven hot milk, 1 cup of the egg, orange juice and vanilla until smooth. Cool to room temperature. Spread over a lightly floured surface.
Roll dough out to 1/4 inch in thickness and cut into small squares with large kitchen shears. Place them 2 inches apart onto the prepared cookie sheets.
Bake for 8 to 10 minutes in the preheated oven, until firm. Let the cookies set a couple of minutes before removing from the baking sheet.