2sticks8 ounces unsalted butter, room temperature (though salted would be fine)
1cupgranulated sugar
1cuplight brown sugarpacked
2teaspoonsvanilla extract
2large eggs
1teaspoonsalt plus an extra pinch if you like salt and are using unsalted butter
1teaspoonbaking soda
1 ½cups6.8 ounces white whole wheat or all-purpose flour
½cuptoasted wheat germ
2cupsquick cooking oatsnot instant
1cuptoasted and chopped pecans
1 ½ to 2cupsbutterscotch 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.