CHOCOLATE CHIP WHEAT GERM COOKIES
These chocolate chip wheat germ cookies are irresistibly crisp on the outside and chewy inside. They are a wholesome yet indulgent treat!
Provided by Holly Ford
Categories Dessert
Number Of Ingredients 13
Steps:
- Preheat the oven to 350˚F. Line a cookie pan with parchment paper or baking mat; set aside.
- Whisk flour, baking powder, baking soda, salt, oats, and wheat germ together; set aside.
- In an electric mixer with a paddle attachment, cream butter and sugars on medium speed until fluffy. Add an egg and vanilla extract. Beat well for 2 minutes.
- Add the dry ingredient mixture and stir until just combined. Stir in the chocolate chips and chopped pecans.
- Using a cookie scoop or spoon, take 3 tablespoon of dough and roll into a ball. Place cookie balls on a prepared pan, spacing apart about 2-inch in between.
- Wet your fingers with water and press down the cookie balls slightly. Bake them in a preheated 350˚F oven for 12-14 minutes. Let the cookies rest on a pan for 2 minutes. Transfer them to a cooling rack and cool completely.
Nutrition Facts : Calories 315 kcal, Carbohydrate 35 g, Protein 5 g, Fat 18 g, SaturatedFat 9 g, TransFat 1 g, Cholesterol 35 mg, Sodium 172 mg, Fiber 3 g, Sugar 20 g, UnsaturatedFat 8 g, ServingSize 1 serving
CHEWY CHOCOLATE CHIP OATMEAL COOKIES
I modified Beatrice's Excellent Oatmeal cookies very slightly. I came up with something that my boyfriend went CRAZY over! I've never seen him enjoy cookies to that extent! He said I blew his mother's recipe away.
Provided by PANTHERA
Categories Desserts Cookies Oatmeal Cookie Recipes
Time 55m
Yield 42
Number Of Ingredients 11
Steps:
- Preheat the oven to 325 degrees F (165 degrees C).
- In a large bowl, cream together the butter, brown sugar, and white sugar until smooth. Beat in eggs one at a time, then stir in vanilla. Combine the flour, baking soda, and salt; stir into the creamed mixture until just blended. Mix in the quick oats, walnuts, and chocolate chips. Drop by heaping spoonfuls onto ungreased baking sheets.
- Bake for 12 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Nutrition Facts : Calories 144.7 calories, Carbohydrate 17.2 g, Cholesterol 20.5 mg, Fat 8.1 g, Fiber 1.1 g, Protein 2.1 g, SaturatedFat 3.8 g, Sodium 107.2 mg, Sugar 9.8 g
OATMEAL-CHOCOLATE CHIP COOKIES
What could be better than a recipe for oatmeal cookies? An oatmeal cookie recipe that includes chocolate chips, of course. This clever twist on the classic drop cookie includes just enough semisweet chocolate chips to elevate this treat to next-level goodness.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 1h5m
Yield 42
Number Of Ingredients 10
Steps:
- Heat oven to 350°F. In large bowl, stir brown sugar and butter until blended. Stir in vanilla and egg until light and fluffy. Stir in oats, flour, baking soda and salt; stir in chocolate chips and nuts.
- Onto ungreased cookie sheet, drop dough by rounded tablespoonfuls about 2 inches apart.
- Bake 10 to 12 minutes or until golden brown. Cool slightly; remove from cookie sheet to wire rack.
Nutrition Facts : Calories 120, Carbohydrate 16 g, Cholesterol 15 mg, Fat 1, Fiber 0 g, Protein 1 g, SaturatedFat 3 g, ServingSize 1 Cookie, Sodium 80 mg, Sugar 10 g, TransFat 0 g
GRANDMA'S WHEAT GERM COOKIES
In her Clear Lake, Minnesota kitchen, Pam Voigt lightened up a traditional oatmeal chocolate chip cookie by adding wheat germ, eliminating butter and using applesauce.
Provided by Taste of Home
Categories Desserts
Time 40m
Yield 4 dozen.
Number Of Ingredients 11
Steps:
- In a large bowl, beat brown sugar and oil until blended. Beat in egg, then applesauce. Combine the flour, wheat germ, oats, baking powder, and salt; gradually add to brown sugar mixture and mix well. Stir in chocolate chips and walnuts., Drop by rounded teaspoonfuls 2 in. apart onto baking sheets coated with cooking spray. Flatten slightly with a glass bottom coated with cooking spray. , Bake at 350° for 10-12 minutes or until edges are lightly browned and cookies are set. Cool for 1 minute before removing to wire racks.
Nutrition Facts : Calories 102 calories, Fat 5g fat (1g saturated fat), Cholesterol 9mg cholesterol, Sodium 64mg sodium, Carbohydrate 13g carbohydrate, Fiber 1g fiber), Protein 2g protein.
OATMEAL COOKIES
Add your choice of chocolate chunks, golden raisins, or toffee pieces to the basic oatmeal-cookie recipe.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Yield Makes 13 large or 3 dozen small cookies
Number Of Ingredients 11
Steps:
- Heat oven to 350 degrees. Combine the brown sugar, granulated sugar, and butter in an electric mixer fitted with the paddle attachment. Starting with the mixer on low speed and increasing until it is on medium, beat until the mixture is creamy and fluffy, about 5 minutes. Add the eggs and the vanilla extract, then scrape the sides of the bowl with a rubber spatula, and mix to combine.
- Combine the rolled oats, flour, baking soda, baking powder, and wheat germ in a large bowl, and stir to combine. Add the dry mixture to the butter mixture, then mix on low speed just to combine, 10 to 15 seconds. Remove the bowl from mixer stand, and stir in your choice of chocolate chunks, golden raisins, or toffee pieces.
- Line the baking pans with parchment paper. Use a large (2 1/2 ounce) or small (1 1/4 ounce) ice-cream scoop to form balls of dough. Place the balls of dough about 4 inches apart on baking pans. Bake until golden and just set, about 18 minutes for large cookies and 14 minutes for small cookies. Remove from oven; let cool on pan 4 to 5 minutes before transferring to a cooling rack.
MOMMA'S WHEAT GERM COOKIES
Good Cookies!! You'll be giving out this recipe forever!!! Be sure to leave the cookies on the cookie sheet for at least one minute after removing them from the oven. This allows them to "flatten" and firm up, also make sure you use rolled oats, not instant! Please don't let all the ingredients scare you away from this recipe.
Provided by DONNA
Categories Desserts Cookies Oatmeal Cookie Recipes
Time 55m
Yield 60
Number Of Ingredients 14
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.
Nutrition Facts : Calories 111.7 calories, Carbohydrate 12.7 g, Cholesterol 14.3 mg, Fat 6.5 g, Fiber 1.2 g, Protein 1.6 g, SaturatedFat 2.6 g, Sodium 94.5 mg, Sugar 7.9 g
OATMEAL-WHEAT GERM-CHOCOLOATE CHIP COOKIES RECIPE
Provided by á-1908
Number Of Ingredients 12
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!
OATMEAL RAISIN COOKIES
Including toasted wheat germ and a generous amount of raisins in these cookies makes them hearty.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Yield Makes about 5 dozen
Number Of Ingredients 14
Steps:
- Preheat oven to 350 degrees. Stir together oats, flour, wheat germ, baking soda, baking powder, cinnamon, and salt in a large bowl; set aside. Put butter and sugars in the bowl of an electric mixer fitted with the paddle attachment. Mix on medium speed until pale and fluffy, about 5 minutes. Mix in eggs and vanilla. Reduce speed to low. Add oat mixture; mix until just combined. Mix in raisins.
- Using a 1 1/2-inch ice cream scoop, drop dough onto baking sheets lined with parchment paper, spacing 2 inches apart. Flatten slightly.
- Bake until golden and just set, about 14 minutes. Let cool on sheets on wire racks 5 minutes. Transfer cookies to racks using a spatula; let cool completely. Cookies can be stored in airtight containers at room temperature up to 3 days.
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