These Wheat Germ Energy Cookies will help you to start the morning—or continue the day—feeling good and, yes, true to the name, energized.
They have it all: crunch, nuttiness, oats, and a hint of chocolate.
I especially liked the way that the molasses tempered the peanut butter. Both flavors appear, but neither one overwhelms the other.
I have come to prefer using mini–chocolate chips in baked goods, but on this day, I had only the regular size at hand. My solution was to try to chop the regular-size chips in a mini-processor.
Bad idea: Most of the chips danced around the blade and only a bit of chocolate “dust” was produced. It and the chips went into the batter, but the dust had little detectable effect.
I baked the first batch as directed—at 350°F for about 15 minutes. My oven tends to be very hot, so I should have checked the cookies after about 10 minutes. That first half dozen came out a little dark, but they were certainly edible. I baked the remainder at 300°F for the appointed time, and they were perfect. At least I presume they were perfect: I brought them to work and they disappeared ver-r-ry quickly!
Wheat Germ Energy Cookies
(from The Old Farmer’s Almanac Everyday Baking cookbook)
- 1 cup (2 sticks) unsalted butter, at room temperature
- 1-1/2 cups packed light-brown sugar
- 1/3 cup molasses
- 1/3 cup smooth peanut butter
- 2 large eggs, at room temperature
- 1-1/2 teaspoons vanilla extract
- 1-1/2 cups whole wheat pastry flour
- 1 cup all-purpose flour
- 1 cup toasted wheat germ
- 1-1/2 teaspoons baking soda
- 1 teaspoon salt
- 1/2 teaspoon cinnamon
- 2 cups old-fashioned rolled oats
- 1 cup raisins
- 1 cup chocolate chips
- 1 cup chopped walnuts or roasted and salted peanuts, chopped
Using an electric mixer, preferably a large stand model (see “Take a Stand,” below), cream the butter, brown sugar, molasses, and peanut butter in a large bowl. Blend in the eggs one at a time, beating well after each addition, and the vanilla. In a separate bowl, mix the flours, wheat germ, baking soda, salt, and cinnamon. Stir the dry ingredients into the creamed mixture, about half at a time. Stir in the oats, raisins, chocolate chips, and nuts. Cover the dough and refrigerate for 1 to 2 hours.
Preheat the oven to 350°F. Lightly butter two large baking sheets or line them with parchment paper. Using 1/4 cup of dough per cookie, shape the dough into balls. Place them on the baking sheets, leaving 3 inches in between. Bake one sheet at a time on the center oven rack for 15 to 17 minutes. When done, the cookies will be dome-shape and cracked and very soft to the touch. Do not overbake. Cool the cookies on the baking sheet for 3 to 4 minutes. Transfer them to a rack and finish cooling. Makes 20 to 24 cookies.
Take a Stand
A stand mixer is a convenient tool when . . .
- a recipe calls for a large amount of batter
- a batter is sufficiently dense that a hand mixer may get bogged down
- beating may take more than a couple minutes, and you want to avoid standing, holding a hand mixer, for a long time.
A stand mixer is not necessary to your success, but if you don’t have one, you might consider putting it on your wish list.
Janice Stillman joined the Almanac as editor in 2000. When she is not working the words, she enjoys peddling a bicycle, growing things to eat, cooking, and handcrafts (especially knitting because needles and yarn can be taken anywhere).