My sister offered to make me dinner a few Sundays ago, and asked if I could bring a treat. I figured this would give me the opportunity to actually bake again and try my current obsession, a recipe that is like my personal form of crack: the Wheat Germ cookie at
Specialty's Bakery. The best part about my traveling situation right now is that I get to eat all my favorite foods, including this ridiculous cookie. I found a recipe online that claims to be the same as Specialty's. After searching online for a recipe I found
this one, which seemed to be fairly close. While this cookie is pretty exceptional it's not quite the same. I must figure this out, many test batches must be made…
(note: with my add-ons/changes in parenthesis, it actually is fairly similar)
Also, sorry there is no picture, I couldn't get any pictures taken in good lighting, but I figured a post with no pictures is better than no post? Maybe?
3/4 cup old fashioned whole rolled oats
1 cup whole-wheat flour (I used 3/4 cup of whole wheat flour, and 1/4 cup almond meal)
1/2 cup ground flax seeds
1/2 cup raw wheat germ
1/2 cup sweetened coconut flakes (I would chop this up or use flaked coconut so it's in smaller pieces)
1/2 teaspoon baking soda
1/2 teaspoon salt (I would actually use half of this next time I make these)
1/2 cup butter, softened
1/3 cup granulated sugar
1/3 cup brown sugar
(I added 1 teaspoon cinnamon, and 2 tablespoons honey)
1 large egg
1 teaspoon vanilla extract
1 cup chocolate chips (Specialty's uses mini chocolate chips)
1/2 cup chopped walnuts or pecans (I used very, very finely chopped pecans)
1. Preheat oven to 400 degrees F. Coat 2 baking sheets with cooking spray (not required if your using non-stick pans or a silpat)
2. Mix oats and flour in a medium bowl. Add baking soda and salt and whisk until mixed in. Whisk in wheat germ, flax and coconut.
3. Beat butter in a large bowl with an electric mixer until fluffy. Add granulated sugar, brown sugar, egg and vanilla; beat until smooth and creamy. With the mixer running, add the dry ingredients, beating on low speed until just combined. Stir in chocolate chips and walnut pieces using a wooden spoon or spatula. Chill the dough in a refrigerator for at least 1 hour. The dough should be firm before proceeding with step 4.
4. Force a spoon into the dough to remove about 2-3 tablespoonfuls per cookie, at least 1 inch apart, onto the prepared baking sheets. Bake cookies, until firm around the edges and golden on top, about 12 minutes. (I actually decided to bake for 9 minutes on the second batch and preferred that). Remove baking sheets from the oven immediately and cool the cookies for 2 minutes, then transfer to wire racks with a spatula to cool.
**Specialty's version of this cookie is tall and rectangular. If you prefer that shape then mold the chilled dough into a 2" x 2" rectangular log and cut into 1.5" pieces to form the cookie. (I will try this note from the original author next time, I think).
