Last week I told you about looking for a good wheat germ cookie recipe. The closer the cookies got to being like normal cookies with some wheat germ thrown in, the better they were. Here is an example of that. I used Heath Bar chunks and they were wonderful. They go pretty flat so leave a good amount of room between them. They need to be browned but don’t over cook them!
3 cups rolled oats
1 cup plus 2 tablespoons all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
½ cup wheat germ
1 cup packed light brown sugar
1 cup granulated sugar
½ pound unsalted butter, at room temperature
2 large eggs, at room temperature
1 teaspoon pure vanilla extract
12 ounces good-quality chocolate, chopped into chunks, OR
1½ cups golden raisins, OR
10 ounces toffee pieces
1. Heat oven to 350 degrees.
2. Line baking sheets with parchment paper.
3. Combine rolled oats, flour, baking soda, baking powder, and wheat germ in a large bowl. Set aside.
4. Combine brown sugar, granulated sugar, and butter in an electric mixer fitted with the paddle attachment. Beat until creamy and fluffy, about 5 minutes.
5. Scrape sides of bowl with a rubber spatula. Add eggs and vanilla. Mix to combine.
6. Add dry mixture to the butter mixture. On low speed, mix just to combine, 10 to 15 seconds. Remove bowl from mixer stand. Stir in your choice of chocolate chunks, golden raisins, or toffee pieces.
7. Use an ice cream scoop to form dough into 2 tablespoon balls. Place the balls of dough about 4 inches apart on prepared baking sheets. Bake until golden and just set, about 12 minutes. Remove from oven. Let cool on sheets 4 to 5 minutes before transferring to a cooling rack.
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