GRANDMA'S WHEAT GERM COOKIES
In her Clear Lake, Minnesota kitchen, Pam Voigt lightened up a traditional oatmeal chocolate chip cookie by adding wheat germ, eliminating butter and using applesauce.
Provided by Taste of Home
Categories Desserts
Time 40m
Yield 4 dozen.
Number Of Ingredients 11
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.
Nutrition Facts : Calories 102 calories, Fat 5g fat (1g saturated fat), Cholesterol 9mg cholesterol, Sodium 64mg sodium, Carbohydrate 13g carbohydrate, Fiber 1g fiber), Protein 2g protein.
6 GIANT CHOCOLATE CHIP COOKIES
This quick & easy cookie recipe produces 6 giant chocolate chip cookies. Adapted from my popular chewy chocolate chip cookies, these cookies are a heaping 1/2 cup of cookie dough each and there's NO cookie dough chilling required. They're nearly 4x the size of regular cookies.
Provided by Sally
Categories Dessert
Time 40m
Number Of Ingredients 10
Steps:
- Preheat oven to 325°F (163°C). Line 3 large baking sheets with parchment paper or silicone baking mats. (If you don't have 3 baking sheets, bake the cookies in batches.)
- Whisk the flour, cornstarch, baking soda, and salt together in a medium bowl.
- Using a handheld or stand mixer fitted with a paddle attachment, beat the butter, brown sugar, and granulated sugar together in a large bowl on medium-high speed until combined and creamy, about 2 minutes. Add egg, egg yolk, and vanilla extract, then beat on medium-high speed until combined. Scrape down the sides and up the bottom of the bowl as needed. Beat in the dry ingredients on low speed, then beat in the chocolate chips until combined. The dough will be thick.
- Divide dough into 6 portions. Each will be a heaping 1/2 cup and weigh a little over 6 ounces. Shape each into mound, slightly flattening down the top. Place two on each baking sheet, at least 6 inches apart. Bake for 20-25 minutes or until edges and top are lightly browned. The center will look super soft, but it will set as the cookie cools.
- Cool the cookie on the baking sheet for 15 minutes, then transfer to a wire rack to cool completely. As it cools, press a few chocolate chips into the top, if desired, for garnish.
- Cookies stay fresh covered at room temperature for up to 1 week.
MOMMA'S WHEAT GERM COOKIES
Good 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.
Provided by DONNA
Categories Desserts Cookies Oatmeal Cookie Recipes
Time 55m
Yield 60
Number Of Ingredients 14
Steps:
- Preheat the oven to 325 degrees F (165 degrees C).
- In a large bowl, cream together the butter, white sugar and brown sugar until smooth. Beat in the eggs, one at a time then stir in the vanilla. In a separate bowl, combine the oats, wheat germ, flour, baking powder, baking soda and salt. Stir the dry ingredients into the creamed mixture. Finally, mix in the coconut, pecans and dates. Drop by rounded spoonfuls onto ungreased cookie sheets.
- Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on baking sheet for a couple minutes before removing to a wire rack to cool completely.
Nutrition Facts : Calories 111.7 calories, Carbohydrate 12.7 g, Cholesterol 14.3 mg, Fat 6.5 g, Fiber 1.2 g, Protein 1.6 g, SaturatedFat 2.6 g, Sodium 94.5 mg, Sugar 7.9 g
WHOLE WHEAT CHOCOLATE CHIP COOKIES
This healthier version of the original chocolate chip cookie is still chewy and full of flavor. I came up with this recipe on my own so that I could feel a little less guilty about snacking on my favorite sweet treat. Unfortunately, I think they are so delicious that I tend to eat more than I should!
Provided by loves2eat
Categories Desserts Cookies Chocolate Chip Cookie Recipes
Time 25m
Yield 36
Number Of Ingredients 10
Steps:
- Preheat the oven to 375 degrees F (190 degrees C).
- Cream butter, white sugar, and brown sugar together in a large bowl until smooth. Add eggs and vanilla extract and mix until light and fluffy. Add whole wheat flour, baking soda, and salt and mix. Stir in chocolate chips and walnuts to make a very crumbly dough. Use hands and spoon to press and compact dough.
- Form dough into approximately 3 dozen 1 1/2-inch balls and place on a baking sheet. Press down slightly to flatten.
- Bake in the preheated oven for 8 to 12 minutes. Allow to cool before removing from the baking sheet.
Nutrition Facts : Calories 177 calories, Carbohydrate 20.8 g, Cholesterol 23.9 mg, Fat 10.5 g, Fiber 2 g, Protein 2.7 g, SaturatedFat 5.2 g, Sodium 126.1 mg, Sugar 12.3 g
CHEWY JUMBO CHOCOLATE CHIP COOKIES
These are chewy, soft and smooth, not the crispy texture of regular chocolate chip cookies.
Provided by Barbara
Categories Desserts Cookies Drop Cookie Recipes
Time 55m
Yield 48
Number Of Ingredients 11
Steps:
- Preheat the oven to 375 degrees F (190 degrees C). Sift together the all-purpose flour, cake flour, baking powder and baking soda; set aside.
- In a large bowl, cream together the butter, white sugar and brown sugar until smooth. Beat in the eggs and vanilla, until well blended. Gradually stir in the flour mixture. Stir in the chocolate chips by hand using a wooden spoon, stir in walnuts if desired. Drop cookies by rounded tablespoonfuls 2 inches apart onto ungreased cookie sheets.
- Bake for 10 to 14 minutes in the preheated oven, until the edges are light brown. Let cookies cool on the baking sheet before removing to wire racks to cool completely.
Nutrition Facts : Calories 189.6 calories, Carbohydrate 24.8 g, Cholesterol 23 mg, Fat 9.8 g, Fiber 0.9 g, Protein 2.2 g, SaturatedFat 5.1 g, Sodium 80.2 mg, Sugar 14.7 g
JUMBO WHEAT GERM CHOCOLATE CHIP COOKIES
Wheat Germ Chocolate Chip Cookies are thick and hearty chocolate chip cookies. They should have crispy edges and firm (not soft) texture. I don't recommend leaving out the coconut because it adds a lot of flavor and helps the cookies spread less.
Provided by Cookie Madness
Categories Dessert
Time 28m
Number Of Ingredients 13
Steps:
- Preheat the oven to 350 degrees F. Line one or two rimmed baking sheets with parchment paper.
- Miix or sift together the flour, baking powder and salt and set aside.
- In the bowl of a stand mixer with the paddle attached, beat the butter until creamy. Add the vanilla and both sugars and beat until creamy, scraping bowl occasionally. Add the egg and beat just until incorporated. Reduce speed to low and add the flour mixture, then add the oats, wheat germ and coconut and stir until mixed. Add the chocolate chips and nuts (if using)
- The batter should be pretty thick and fairly easy to work with. Scrape it onto a big sheet of wax paper to or parchment and divide into 9 sections of about 3 ounces each. You can do this using a ¼ cup measuring cup or just a big spoon, scale and slightly dampened fingers.
- Arrange 5 cookies on one sheet and 4 on the other if using two sheets. Using a fork, press into ½ inch thick rounds.
- Bake one sheet at a time in the top center of oven for 18 minutes or until the cookies are appear set and spring back when touched. Let sit on the baking sheet until firm enough to lift, then transfer to a cooling rack and let cool completely. Make sure they are on a rack with plenty of air circulating above and below.
- When the cookies cool, they should have crunchy edges and dense but not quite hard centers. I like throwing the cookies in the freezer for a while because it makes them more solid. It's also a good place to store cookies in general.
CHOCOLATE CHIP WHEAT GERM COOKIES
These chocolate chip wheat germ cookies are irresistibly crisp on the outside and chewy inside. They are a wholesome yet indulgent treat!
Provided by Holly Ford
Categories Dessert
Number Of Ingredients 13
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.
Nutrition Facts : Calories 315 kcal, Carbohydrate 35 g, Protein 5 g, Fat 18 g, SaturatedFat 9 g, TransFat 1 g, Cholesterol 35 mg, Sodium 172 mg, Fiber 3 g, Sugar 20 g, UnsaturatedFat 8 g, ServingSize 1 serving
WHOLE WHEAT CHEWY CHOCOLATE CHIP COOKIES
I don't cook much, but when I use a recipe, I can't help but change it. I started with the Toll House® recipe on my bag of chocolate chips and made some changes, yielding a rich, chewy, chocolaty pile of goodness!
Provided by Mandi
Categories Desserts Specialty Dessert Recipes Liqueur Dessert Recipes
Time 35m
Yield 36
Number Of Ingredients 10
Steps:
- Preheat the oven to 350 degrees F (175 degrees C).
- Combine whole wheat flour, brown sugar, butter, eggs, coffee liqueur, cocoa powder, salt, baking soda, and vanilla in a large bowl. Beat with an electric mixer until blended but still a little lumpy. Fold in chocolate chips with a spatula. Drop heaping tablespoons of dough onto ungreased baking sheets.
- Bake in the preheated oven until golden brown, 12 to 14 minutes. Let rest on the baking sheets, 1 to 2 minutes; remove to a wire rack to cool completely.
Nutrition Facts : Calories 158.2 calories, Carbohydrate 20.9 g, Cholesterol 23.9 mg, Fat 8.4 g, Fiber 1.6 g, Protein 1.9 g, SaturatedFat 5 g, Sodium 143.9 mg, Sugar 14.4 g
WHOLE WHEAT CHOCOLATE CHIP COOKIES
Nothing is more delicious than a warm, chewy chocolate chip cookie. Using whole wheat flour instead of all-purpose makes this a contender for the best-tasting cookie ever!
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 40m
Yield 36
Number Of Ingredients 9
Steps:
- Heat oven to 375°F.
- Mix sugars, butter, vanilla and egg in large bowl. Stir in flour, baking soda and salt (dough will be stiff). Stir in chocolate chips. Drop dough by rounded tablespoonfuls about 2 inches apart onto ungreased cookie sheet.
- Bake 8 to 10 minutes or until light brown (centers will be soft). Cool slightly; remove from cookie sheet. Cool on wire rack.
Nutrition Facts : Calories 150, Carbohydrate 19 g, Cholesterol 20 mg, Fat 1 1/2, Fiber 1 g, Protein 2 g, SaturatedFat 5 g, ServingSize 1 Serving, Sodium 110 mg
JUMBO CHOCOLATE CHIP COOKIES
These huge cookies are a family favorite. No one can resist their sweet chocolaty taste.-Lori Sporer, Oakley, Kansas
Provided by Taste of Home
Categories Desserts
Time 30m
Yield 2 dozen.
Number Of Ingredients 11
Steps:
- In a large bowl, cream shortening, butter and sugars until light and fluffy. Beat in eggs and vanilla. Combine flour, baking soda and salt; add to creamed mixture and mix well. Fold in chocolate chips and pecans. Chill for at least 1 hour., Preheat oven to 375°. Drop dough by 1/4 cupfuls 2 in. apart onto greased baking sheets. Bake 13-15 minutes or until golden brown. Cool 5 minutes before removing to wire racks.
Nutrition Facts : Calories 335 calories, Fat 19g fat (7g saturated fat), Cholesterol 31mg cholesterol, Sodium 213mg sodium, Carbohydrate 41g carbohydrate (26g sugars, Fiber 2g fiber), Protein 3g protein.
CHOCOLATE CHIP WHEAT GERM COOKIES
Categories Cookies Chocolate Dessert Bake Quick & Easy High Fiber
Yield 2 dozen
Number Of Ingredients 13
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.
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