Best Wheat Germ Drop Cookies Recipes

CHOCOLATE CHIP WHEAT GERM COOKIES

Steps:

• Preheat the oven to 350˚F. Line a cookie pan with parchment paper or baking mat; set aside.
• Whisk flour, baking powder, baking soda, salt, oats, and wheat germ together; set aside.
• In an electric mixer with a paddle attachment, cream butter and sugars on medium speed until fluffy. Add an egg and vanilla extract. Beat well for 2 minutes.
• Add the dry ingredient mixture and stir until just combined. Stir in the chocolate chips and chopped pecans.
• Using a cookie scoop or spoon, take 3 tablespoon of dough and roll into a ball. Place cookie balls on a prepared pan, spacing apart about 2-inch in between.
• Wet your fingers with water and press down the cookie balls slightly. Bake them in a preheated 350˚F oven for 12-14 minutes. Let the cookies rest on a pan for 2 minutes. Transfer them to a cooling rack and cool completely.

GRANDMA'S WHEAT GERM COOKIES

Steps:

• In a large bowl, beat brown sugar and oil until blended. Beat in egg, then applesauce. Combine the flour, wheat germ, oats, baking powder, and salt; gradually add to brown sugar mixture and mix well. Stir in chocolate chips and walnuts., Drop by rounded teaspoonfuls 2 in. apart onto baking sheets coated with cooking spray. Flatten slightly with a glass bottom coated with cooking spray. , Bake at 350° for 10-12 minutes or until edges are lightly browned and cookies are set. Cool for 1 minute before removing to wire racks.

WHEAT GERM COOKIES

Steps:

• Preheat your oven to 350 degrees F. Cream together the oil, salt, brown sugar, and vanilla. Then add milk, flour, oats, wheat germ and chocolate chips.
• Drop dough by spoonful onto cookie sheets.
• Bake 15 minutes.

WHOLE WHEAT COOKIES

Steps:

• In a large bowl, cream the butter, peanut butter and honey. Beat in egg and vanilla. Combine the dry ingredients; gradually add to creamed mixture and mix well. Cover and refrigerate for 30 minutes. , Drop by teaspoonfuls 2 in. apart onto ungreased baking sheets. Flatten with a fork dipped in sugar. , Bake at 350° for 8-10 minutes or until golden brown. Let cool on pans for 1 minute before removing to wire racks to cool completely.

OATMEAL RAISIN COOKIES

Steps:

• Preheat oven to 350 degrees. Stir together oats, flour, wheat germ, baking soda, baking powder, cinnamon, and salt in a large bowl; set aside. Put butter and sugars in the bowl of an electric mixer fitted with the paddle attachment. Mix on medium speed until pale and fluffy, about 5 minutes. Mix in eggs and vanilla. Reduce speed to low. Add oat mixture; mix until just combined. Mix in raisins.
• Using a 1 1/2-inch ice cream scoop, drop dough onto baking sheets lined with parchment paper, spacing 2 inches apart. Flatten slightly.
• Bake until golden and just set, about 14 minutes. Let cool on sheets on wire racks 5 minutes. Transfer cookies to racks using a spatula; let cool completely. Cookies can be stored in airtight containers at room temperature up to 3 days.

BREAKFAST COOKIES

Steps:

• In a bowl, cream butter and sugar. Add egg and vanilla; mix well. Combine flour, baking soda and salt; add to creamed mixture and mix well. Stir in oats and wheat germ. Fold in cheese and bacon. Drop by rounded teaspoonfuls onto ungreased baking sheets. Bake at 350° for 15-17 minutes or until light brown.

HARRIET'S WHEAT GERM COOKIES

Steps:

• Preheat the oven to 350°F.
• Cream together the oil, both sugars, eggs and vanilla.
• In a separate bowl, mix flour, baking soda, baking powder, cinnamon and salt.
• Add the flour mixture to the oil mixture and mix well.
• Add the oatmeal, coconut, wheatgerm, nuts, flaxmeal and chocolate chips, mixing well after each addition.
• Drop spoonfuls onto ungreased cookie sheets. You may have to shape them with your fingers a bit in order to get them to stick together. Flatten slightly. You should get exactly 12 cookies on a standard baking sheet.
• Bake for 10-11 minutes. They may not appear done, but take them out of the oven anyway.
• Cool for a few minutes on the baking sheet before removing the cookies to a cooling rack.
• Makes 3-4 dozen.

OATMEAL COOKIES

Steps:

• Heat oven to 350 degrees. Combine the brown sugar, granulated sugar, and butter in an electric mixer fitted with the paddle attachment. Starting with the mixer on low speed and increasing until it is on medium, beat until the mixture is creamy and fluffy, about 5 minutes. Add the eggs and the vanilla extract, then scrape the sides of the bowl with a rubber spatula, and mix to combine.
• Combine the rolled oats, flour, baking soda, baking powder, and wheat germ in a large bowl, and stir to combine. Add the dry mixture to the butter mixture, then mix on low speed just to combine, 10 to 15 seconds. Remove the bowl from mixer stand, and stir in your choice of chocolate chunks, golden raisins, or toffee pieces.
• Line the baking pans with parchment paper. Use a large (2 1/2 ounce) or small (1 1/4 ounce) ice-cream scoop to form balls of dough. Place the balls of dough about 4 inches apart on baking pans. Bake until golden and just set, about 18 minutes for large cookies and 14 minutes for small cookies. Remove from oven; let cool on pan 4 to 5 minutes before transferring to a cooling rack.

CHOCOLATE CHIP WHEAT GERM COOKIES

Steps:

• Process the walnuts and 2 tablespoons flour with the metal blade of the food processor until finely chopped,about 6 pulses. Reserve. Process the butter, sugars, vanilla and egg until combined,about 20 seconds, scraping down the work bowl as necessary. Add the chopped walnuts and remaining ingredients and pulse until just mixed,about 8 times. Preheat oven to 350. Line a baking sheet with foil and place the dough by the heaping tablespoon about 1-inch apart onto the baking sheet. Bake in the center of the oven until golden brown, about 15 minutes. Remove from the oven,leave the cookies on the baking sheet for 1 minute, then transferthem to wire rack to cool.