I like to think of Monster Cookies as the healthiest of unhealthy foods, and these Toasted Wheat Germ Monsters were just an attempt to affirm that belief. Sure, Monsters have sugar, but along with the sweetness you get a bit of fiber, protein and nutrients from the peanut butter, oats and eggs. So adding wheat germ, a good source of Vitamin E, makes them even better! Or relatively so. Monster Cookies aren’t exactly health food.
Why Add Wheat Germ?
I may be kidding myself in regards to Monster Cookie nutrition, but it’s no joke that the wheat germ is a good addition. It adds a toasty flavor to the Monsters along with a little crispness. The only drawback is that Monsters are often a gluten-free alternative cookie, and adding wheat germ adds gluten. If that’s an issue for you, just substitute some quick oats or ground 1/3 cup of the oats, which will enhance the texture, but won’t do anything for flavor. Though I guess you could try toasting 1/3 cup of the oats.
More Toasted Wheat Germ Recipes
If you like the idea of toasted wheat germ in cookies, another good recipe is Maida Heatter’s Jumbo Chocolate Chip Cookies. This German Rye Bread calls for a little, and Favorite Bran Muffins call for a full cup! Wheat germ also improves the texture of the Chicago Food Swap Banana Chocolate Muffins, which is probably my favorite banana muffin recipe.
Even More Related Links!
Toasted Wheat Germ Monsters
- 1 1/4 cups old fashioned oats, (120 grams)
- 1/4 cup toasted wheat germ (see note on how to toast) (20 grams)
- 1 large egg
- 1/3 cup sugar (67 grams)
- 1/3 cup brown sugar (68 grams)
- 1/3 cup peanut butter plus 1 tablespoon (110 grams)
- 3 tablespoons butter, very soft (almost melted) and cooled (42 grams)
- 3/4 teaspoon vanilla extract
- 3/4 teaspoon baking soda, scant
- 1/4 teaspoon salt, scant
- 1/2 cup assorted candies (Reese's Pieces)
- 1/2 cup peanut butter chips
- Preheat oven to 350 degrees F.
- In a mixing bowl, using an electric mixer, beat the egg and both sugars for about a minute or until mixture pales a bit. Beat in peanut butter, vanilla and salt. Add the baking soda and beat for about 30 seconds.
- Add the oat mixture and stir until blended, then stir in the candies and nuts.
- At this point you have a choice. You can cover the bowl and let it stand for 10 minutes so that the oats absorb moisture, or you can drop the batter into 8 mounds on a dinner plate or two, then cover and chill. Or you can roll up your sleeves and attempt to mash the mixture into balls right away.
- When the mixture is a little firmer (oats have absorbed moisture) mold into firm balls and press down to flatten to about 1 inch thickness. This helps them bake evenly.
- When ready to bake, arrange on a parchment lined baking sheet spacing 3 inches apart.
- Bake at 350 for about 13-15 minutes or until the cookies are browned. If the dough rounds are cold, they may take slightly longer. Let cool completely. Alternatively, you can use 325 degrees F. and bake from 14 to 18 minutes.
I see that this recipe was posted awhile ago but I wanted to say that these are awesome. They travel well and kids love them. I am making them for my son’s birthday party as a party favor,
I made these last week. At first I was not crazy about them – I found them way too greasy right out of the oven. I let them sit for a few hours and went back to try the cooled cookies – oh my goodness were they yummy! They had a great chewy texture that I love in my cookies.
I made most regular cookie-scoop size and about 6 large bakery-style size and I loved them both ways.
Will definitely make again – possibly for Christmas cookie trays.
Thank you so much for this reciepe. Just in time for Easter. Everybody thus far loves them so much they cant keep there hands off( as I am typing this)! You know I really like to try to use ingredients that are not refined, however I could not help but use all the chocolate. I used my smart balance Omega-3 peanut butter and I used my food processor to coarsley chop the chocolate and butterscotch pieces. Good tip on the honey. I love honey so much better. Thanks again. I make a ton of spoon size cookies. Oh yeah I added 1/2 cup coconut. Love it…Love it!
Hi Anna, The new site is great! Good Job! Would you be able to share where you purchased the cookie bags (for the teachers’ gifts)? Thanks!
Jill, I am 100% sure that honey would work. In fact, you could probably just leave out the syrup and substitute nothing. It’s such a small amount.
Could I sub something instead of corn syrup? CS causes problems for one of my children and me so we avoid it. I’m wondering if honey can generally replace corn syrup in recipes? What do you think?
The cookies are fairly crisp around the edges, but they are not hard. I think reduced fat pb would be just fine.
I’m going to try out a few more Monster Cookie recipes and file them under this category.
Wow, Anna, the new site looks fabulous! Congratulations!! I especially love the banner. Those brownies are gorgeous! Great shot too!
About these cookies, are they the real chewy kind or sort of crisp chewy? How do you think using Reduced Fat PB will affect the cookies?
Oh, by the way, what’s the secret that you finally came to, to get that wonderful crusty top on the Nancy Baggett brownies. They look super!!