Adding a little wheat germ to oatmeal cookies is a great trick for making them just a tad bit tastier and nutritious. Through the years we’ve enjoyed this particular recipe for Oatmeal Wheat Germ Chocolate Chip Cookies. They are chewy, flavorful and don’t taste healthy at all.
Oatmeal Wheat Germ Chocolate Chip Cookie Tips
Like most cookies, the thickness and crunchiness will change with the amount of flour used. When I first made these I used a lighter hand when measuring the flour (189 grams) and got cookies that were delicious, but not as nicely shaped. I also beat the eggs less. Some recipes are a little better when you don’t beat the eggs until fluffy, but in this case it’s good to really beat the eggs. I’m guessing it strengthens the protein strands so the cookies hold their shape better as they bake.
By the way, these are good with either toasted or untoasted wheat germ. I usually use Bob’s brand and toast it myself or buy Kreschmer toasted.
More Wholesome Cookie Recipes
Oatmeal Chocolate Chip Cookies with Wheat Germ and Pecans
- 1 1/2 cups all purpose flour 210 grams
- 1/2 cup wheat germ (toasted or untoasted) 40 grams
- 1 teaspoon salt
- 1 teaspoon baking soda
- 2 sticks unsalted butter, softened (230 grams)
- 1 cup granulated sugar (200 grams)
- 1 cup packed light brown sugar, packed (220 grams)
- 1 teaspoon vanilla extract
- 2 large eggs
- 2 cups oats (160 grams)
- 2 cups semisweet or dark chocolate chips
- 3/4 to 1 cup pecans coarsely chopped and toasted (100 grams)
- Sea Salt for sprinkling on top
- Whisk together flour, wheat germ, salt and baking soda. Set aside.
- With an electric mixer, beat butter and both sugars until creamy. Beat in vanilla. Add the eggs one by one, beating for 30 seconds after each egg.
- Stir flour mixture into butter mixture, followed by oats, chocolate chips and pecans. Chill dough for 1 hour if needed (if you weighed the flour you probably won’t have to).
- Preheat oven to 350 degrees F. Drop dough by generously rounded teaspoonfuls onto ungreased cookie sheets.
- Sprinkle tops with a little sea salt, then bake for 8 to 12 minutes. Let cool on cookie sheet for 3 minutes. Remove and cool on wire rack.
- Makes about 60 cookies