Recipe by The Legal Chef
These are my favorite cookies! This is slightly adapted from a recipe from Ward Street Bistro. I keep meaning to play around with the fat and try oil/applesauce in place of some of the butter, but these cookies are just so good as is. Instead of using the wheat germ, you could use 1/4 cup flour.
Top Review by Sherrybeth
Made and reviewed for SPRING PAC 2009: I love oatmeal CC cookies but wasn't sure how I would like these with wheat flour and wheat germ, but did want to give them a try. I'm really glad I did....the texture and flavor was wonderful and I've already ended up making extra batches for friends. Thanks for a great recipe!
- 414.03 ml rolled oats (old-fashioned)
- 177.44 ml whole wheat pastry flour
- 59.16 ml toasted wheat germ
- 3.69 ml baking powder
- 2.46 ml baking soda
- 1.23 ml salt
- 1 egg
- 9.85 ml vanilla extract
- 147.89 ml unsalted butter (softened)
- 236.59 ml light brown sugar (firmly packed)
- 85.04 g dark chocolate (melted and cooled)
- 118.29 ml walnuts (toasted and coarsely chopped)
- 118.29 ml dark chocolate chips
Directions See How It's Made
- Preheat oven to 350 degrees.
- Chop one cup of the oats in a blender/food processor.
- Melt 3 ounces of chocolate and allow to cool.
- Add ground oats to flour and add the other dry ingredients.
- In a separate bowl, cream butter and sugar.
- Add egg, vanilla, and melted chocolate to butter and sugar blend.
- Add flour mixture, 1/3 at a time, until just blended.
- Add remaining 3/4 cup of oats, chocolate chips and walnuts.
- Roll two-tablespoon sized balls onto parchment lined baking sheet/jelly roll pan.
- Bake for about 10-15 minutes.