Butterscotch, Pecan & Toasted Wheat Germ Cookies
This recipe should give you about 50 oz of dough, so the yield will depend on how large you make the cookies. They work well as small cookies, in which case you get about 56.
Servings 56 cookies
Cost 5
Ingredients
- 2 sticks unsalted butter, room temperature (228 grams)
- 1 cup granulated sugar (200 grams)
- 1 cup light brown sugar, tightly packed (210 grams)
- 2 teaspoons vanilla extract
- 2 large eggs
- 1 teaspoon salt
- 1 teaspoon baking soda
- 1 ½ cups whole wheat pastry flour (195 grams)
- ½ cup toasted wheat germ (40 grams)
- 1 ½ cups oats, quick cooking (130 grams)
- 1 cup toasted and chopped pecans (100 grams)
- 1 ¼ cups butterscotch morsels (228 grams)
- Flaky salt (like Maldon)
Instructions
- Preheat oven to 350 degrees F. Have ready two parchment lined baking sheets.
- In the bowl of a stand mixer, beat the butter and both sugars until light and creamy. Beat in the vanilla.
- Add the eggs one at a time 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.
- With a small cookie scoop (equal to about a tablespoon) scoop up balls of dough and arrange on parchment lined or ungreased cookie sheets. Flatten tops slightly so they'll bake evenly, then sprinkle with flaky sea salt if desired.
- Bake cookies for 12 minutes or until golden. Let cool on baking sheet for five minutes, then transfer to a rack to cool completely. Cookies should crisp as they cool.
Notes
If you don't have a scale, be sure to stir your flour well before measuring.