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.