Good wheat germ cookies! You'll be giving out this recipe forever! Be sure to leave the cookies on the cookie sheet for at least one minute after removing them from the oven; this allows them to flatten and firm up. Also, make sure you use rolled oats, not instant! Please don't let all the ingredients scare you away from this recipe.
Ingredients
- butter: 1 cup (softened)
- white sugar: 1 cup
- brown sugar: 1 cup
- eggs: 2 piece
- ½ teaspoons vanilla extract: 1 piece
- ½ cups rolled oats: 1 piece
- wheat germ: 1 cup
- all-purpose flour: 1 cup
- baking powder: 1 tsp
- baking soda: 1 tsp
- salt: 1 tsp
- flaked coconut: 1 cup
- pecans: 2 cups (chopped)
- pitted dates: 1 cup (chopped)
Metric Conversion
Stages of cooking
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Preheat the oven to 325 degrees F (165 degrees C).
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Cream together butter, white sugar, and brown sugar in a large bowl until smooth. Beat in eggs, one at a time, then stir in vanilla. Combine oats, wheat germ, flour, baking powder, baking soda, and salt in a separate bowl. Stir dry ingredients into creamed mixture. Mix in coconut, pecans, and dates. Drop by rounded spoonfuls onto ungreased cookie sheets.
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Bake in the preheated oven until lightly browned and edges are set, 8 to 10 minutes. Allow cookies to cool on the baking sheet for a couple of minutes before removing them to a wire rack to cool completely.
