Toasted Wheat Germ Monsters
Wheat germ adds a little texture and flavor to these giant peanut butter and oatmeal cookies.
Servings 8
Cost 5
Ingredients
- 1 ¼ cups old fashioned oats, (120 grams)
- ¼ cup toasted wheat germ (see note on how to toast) (20 grams)
- 1 large egg
- ⅓ cup sugar (67 grams)
- ⅓ cup brown sugar (68 grams)
- ⅓ cup peanut butter plus 1 tablespoon (110 grams)
- 3 tablespoons butter, very soft (almost melted) and cooled (42 grams)
- ¾ teaspoon vanilla extract
- ¾ teaspoon baking soda, scant
- ¼ teaspoon salt, scant
- ½ cup assorted candies (Reese's Pieces)
- ½ cup peanut butter chips
Instructions
- 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.
Notes
To toast wheat germ, lay it on a foil or parchment lined rimmed baking sheet and bake at 350 for about 5 to 8 minutes. Check at 5. Pull it from the oven when the edges are brown and it is fragrant. Let cool.