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oatmeal chocolate chip

Oatmeal Chocolate Chip Cookies with Wheat Germ and Pecans

Oatmeal Chocolate Chip Cookies with Wheat Germ and Pecans
Course Dessert
Cuisine American
Keyword Butterscotch Oatmeal, Toasted Wheat Germ
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 60
Author Anna
Cost 5


  • 1 1/2 cups all purpose flour 210 grams
  • 1/2 cup wheat germ (toasted or untoasted) 40 grams
  • 1 teaspoon salt
  • 1 teaspoon baking soda
  • 2 sticks unsalted butter, softened (230 grams)
  • 1 cup granulated sugar (200 grams)
  • 1 cup packed light brown sugar, packed (220 grams)
  • 1 teaspoon vanilla extract
  • 2 large eggs
  • 2 cups oats (160 grams)
  • 2 cups semisweet or dark chocolate chips
  • 3/4 to 1 cup pecans coarsely chopped and toasted (100 grams)
  • Sea Salt for sprinkling on top


  • Whisk together flour, wheat germ, salt and baking soda. Set aside.
  • With an electric mixer, beat butter and both sugars until creamy. Beat in vanilla. Add the eggs one by one, beating for 30 seconds after each egg.
  • Stir flour mixture into butter mixture, followed by oats, chocolate chips and pecans. Chill dough for 1 hour if needed (if you weighed the flour you probably won't have to).
  • Preheat oven to 350 degrees F. Drop dough by generously rounded teaspoonfuls onto ungreased cookie sheets.
  • Sprinkle tops with a little sea salt, then bake for 8 to 12 minutes. Let cool on cookie sheet for 3 minutes. Remove and cool on wire rack.
  • Makes about 60 cookies