re-post: wheat germ chocolate chip cookies

I realize I've done a few re-posts lately, and I hope that's not harshing on anyone's gig (I know that's a ridiculous phrase, however, someone said it to my friend once, and I thought it was amazing and therefore immediately added it to my vocabulary). I just like to refer to my favorites now and then, and think they deserve a double spotlight for their ability to stand the test of time. I originally posted this recipe without a picture so I added that, and I wanted to re-write some of the instructions, exactly as I make them, instead of showing what the original recipe was and how I changed it. I had changed it so much that when I'd refer back, I would occasionally miss a step. So here it is, exactly how I make them. These are pretty healthy for a cookie and definitely one of my all time favorite and most requested cookies. 

3/4 cup old fashioned whole rolled oats
3/4 cup whole-wheat flour

1/4 cup almond meal
1/2 cup ground flax seeds
1/2 cup raw wheat germ
1/2 cup sweetened coconut flakes (chopped finely)
1/2 teaspoon baking soda
1/2 teaspoon salt

1 teaspoon cinnamon

1/2 cup butter, softened
1/3 cup granulated sugar
1/3 cup brown sugar
2 tablespoons honey
1 large egg
1 teaspoon vanilla extract
1 cup chocolate chips
1/2 cup chopped very finely chopped pecans

(Makes approximately 30 cookies)

Preheat oven to 400°. Grease cookie sheets or line with a Silpat.

Mix oats, flour and almond meal, in a medium bowl. Add baking soda, salt, cinnamon and whisk until mixed in. Whisk in wheat germ, flax, coconut and chopped pecans.

Beat butter in a large bowl with an electric mixer until fluffy. Add granulated sugar, brown sugar, honey, egg and vanilla; beat until smooth and creamy. Add the dry ingredients, beating on low speed until just combined. Stir in chocolate chips. Chill the dough in a refrigerator for at least 30 minutes. The dough should be semi-firm before proceeding with next step.

Use a cookie scoop to scoop out dough and arrange, at least 1 inch apart, onto the prepared baking sheets. Bake cookies, until firm around the edges and barely golden on top, about 9 minutes. Remove baking sheets from the oven immediately and cool the cookies for 2 minutes, then transfer to wire racks with a spatula to cool. 

NOTES: I think the cookies actually taste the best the next day. Also, the dough can be prepared in advance and kept in the refrigerator, tightly covered for up to a week.