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Home » Oatmeal Cookie Recipes

Butterscotch, Pecan & Toasted Wheat Germ Cookies

Modified: Nov 6, 2019 · Published: Jan 2, 2013 by Anna · This post may contain affiliate links · 3 Comments

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If you're not tired of cookies yet, here's a great recipe. It doesn't quite fall into the "healthy" category, but they're wheat germ cookies so they have some value. Plus, these are really, really good tasting! They don't look like much, but what I like about the cookies is that they are kind of thick, yet crunchy through and through. My only regret is that I baked up all the dough without adding any broken pretzels. These are crying for broken pretzels...at least, I think.

wheat germ cookies

The wheat germ cookies are a lot like Oatmeal Scotchies, but a little thicker, crunchier, and have a hint of wheat flavor at the end. I made a half batch and am going to throw them in the freeze until I figure out what to do with them. A full batch will give you about 64 cookies.

Recipe

Butterscotch, Pecan & Toasted Wheat Germ Cookies

Cookie Madness
Butterscotch, Pecan & Toasted Wheat Germ Cookies
Print Recipe Pin Recipe
Prep Time 10 minutes mins
Cook Time 15 minutes mins
Total Time 25 minutes mins
Course Dessert
Cuisine American
Servings 64

Ingredients
 

  • 2 sticks 8 ounces unsalted butter, room temperature (though salted would be fine)
  • 1 cup granulated sugar
  • 1 cup light brown sugar packed
  • 2 teaspoons vanilla extract
  • 2 large eggs
  • 1 teaspoon salt plus an extra pinch if you like salt and are using unsalted butter
  • 1 teaspoon baking soda
  • 1 ½ cups 6.8 ounces white whole wheat or all-purpose flour
  • ½ cup toasted wheat germ
  • 2 cups quick cooking oats not instant
  • 1 cup toasted and chopped pecans
  • 1 ½ to 2 cups butterscotch morsels

Instructions
 

  • Preheat oven to 350 degrees F.
  • In the bowl of a stand mixer, beat the butter until creamy. Add both sugars and continue beating until creamy. Beat in the vanilla. Add the eggs and beat until mixture is lighter in color and fluffier (about 2 minutes). Beat in the salt and baking soda. Using lowest speed of the mixer or by hand, stir in the flour. When flour is incorporated, stir in the wheat germ, oats, pecans and butterscotch morsels.
  • Drop dough by rounded teaspoons, spacing about 2 ½ inches apart, on ungreased cookie sheets. Bake cookies for 12-15 minutes (I liked them best at 15) or until nicely browned around the edges. Let cool on baking sheet for five minutes, then transfer to a rack to cool completely. Cookies should crisp as they cool. Makes about 64.

Notes

If you don't have a scale, be sure to stir your flour well before measuring.
Tried this recipe?Let us know how it was!

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Comments

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  1. Laura says

    January 12, 2013 at 10:40 pm

    Yum, pinning now...

  2. Jennifer says

    January 03, 2013 at 11:33 am

    I will have to make these for a number of reasons. 1. I'm watching my weight and am not overly fond of butterscotch chips (so I won't overeat them) 2. I currently have a spare kid who isn't a fan of chocolate but is on break and always hungry 3. I have a bag of toasted wheat germ to use up. 4. Oh, and they look delicious!

  3. Darlene says

    January 02, 2013 at 7:36 pm

    Yum, I like the idea of adding pretzel pieces to the cookie dough. Sweet, salty, and crunchy - can't go wrong with that combo!

Peanut Butter Fudge Jumbles recipe baked in a 9-inch square Pampered Chef stoneware pan.

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I'm Anna, and welcome to Cookie Madness. To learn more about me, check the About page.

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