Best Chocolate Chip Wheat Germ Cookies Recipes

WHEAT GERM CHOCOLATE CHIP COOKIES

Steps:

• Mix the oats, flour, wheat germ, baking soda, salt, and coconut flakes in a medium bowl. Whisk until mixed in.
• In a separate bowl, beat the butter with an electric mixer until fluffy. Add the granulated sugar, brown sugar, date syrup, egg, and vanilla, and continue whisking until smooth and creamy.
• Add in the dry ingredients and continue whisking on low speed until just combined.
• Stir in the chocolate chips and pecans. Mix well. Chill the dough in the refrigerator for at least 30 minutes.
• Preheat oven to 400°. Line a cookie sheet with baking paper or a Silpat. Use a cookie scoop to scoop the dough on the baking sheet. Bake for 9-12 minutes or until the edges and top are barely golden.

JUMBO WHEAT GERM CHOCOLATE CHIP COOKIES

Steps:

• Preheat the oven to 350 degrees F. Line one or two rimmed baking sheets with parchment paper.
• Miix or sift together the flour, baking powder and salt and set aside.
• In the bowl of a stand mixer with the paddle attached, beat the butter until creamy. Add the vanilla and both sugars and beat until creamy, scraping bowl occasionally. Add the egg and beat just until incorporated. Reduce speed to low and add the flour mixture, then add the oats, wheat germ and coconut and stir until mixed. Add the chocolate chips and nuts (if using)
• The batter should be pretty thick and fairly easy to work with. Scrape it onto a big sheet of wax paper to or parchment and divide into 9 sections of about 3 ounces each. You can do this using a ¼ cup measuring cup or just a big spoon, scale and slightly dampened fingers.
• Arrange 5 cookies on one sheet and 4 on the other if using two sheets. Using a fork, press into ½ inch thick rounds.
• Bake one sheet at a time in the top center of oven for 18 minutes or until the cookies are appear set and spring back when touched. Let sit on the baking sheet until firm enough to lift, then transfer to a cooling rack and let cool completely. Make sure they are on a rack with plenty of air circulating above and below.
• When the cookies cool, they should have crunchy edges and dense but not quite hard centers. I like throwing the cookies in the freezer for a while because it makes them more solid. It's also a good place to store cookies in general.

WHOLE WHEAT CHOCOLATE CHIP COOKIES

Steps:

• Preheat the oven to 375 degrees F (190 degrees C).
• Cream butter, white sugar, and brown sugar together in a large bowl until smooth. Add eggs and vanilla extract and mix until light and fluffy. Add whole wheat flour, baking soda, and salt and mix. Stir in chocolate chips and walnuts to make a very crumbly dough. Use hands and spoon to press and compact dough.
• Form dough into approximately 3 dozen 1 1/2-inch balls and place on a baking sheet. Press down slightly to flatten.
• Bake in the preheated oven for 8 to 12 minutes. Allow to cool before removing from the baking sheet.

MOMMA'S WHEAT GERM COOKIES

Steps:

• Preheat the oven to 325 degrees F (165 degrees C).
• In a large bowl, cream together the butter, white sugar and brown sugar until smooth. Beat in the eggs, one at a time then stir in the vanilla. In a separate bowl, combine the oats, wheat germ, flour, baking powder, baking soda and salt. Stir the dry ingredients into the creamed mixture. Finally, mix in the coconut, pecans and dates. Drop by rounded spoonfuls onto ungreased cookie sheets.
• Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on baking sheet for a couple minutes before removing to a wire rack to cool completely.

OATMEAL-WHEAT GERM-CHOCOLOATE CHIP COOKIES RECIPE

Steps:

• - Cream sugars, butter & shortening; then add eggs, vanilla. - Add oats & wheat germ, then rest of dry ingredients after mixing. - Form dough into a long 2x2 or 3x3 inch square mold with saran wrap, then chill in fridge until cold all the way through - at least a few hours. For baking: - Preheat oven at 325 degrees - Cut squares fairly thick and lay on baking sheet - Bake 10-12 minutes, depending on how thick you cut. Cookie will not be crispy - very dense and soft. Don't overbake!