Winter Energy Cookies
By Yankee Magazine|Mar 24 2003|
Wheat germ, whole-wheat flour, raisins, nuts, and chocolate chips take top billing in these jumbo, wholesome, take-me-along (skiing, snowshoeing, skating!) cookies.
Yield
About 2 dozen.
Ingredients
1 cup (2 sticks) unsalted butter, at room temperature
1-1/2 cups packed light-brown sugar
1/3 cup molasses
1/3 cup smooth peanut butter
2 large eggs
1-1/2 teaspoons vanilla extract
1-1/2 cups whole-wheat flour
1 cup all-purpose flour
1 cup toasted wheat germ
1-1/2 teaspoons baking soda
1/2 teaspoon salt
1/2 teaspoon cinnamon
2 cups uncooked rolled oats
1 cup raisins
1 cup chocolate chips
1 cup chopped walnuts or peanuts
Instructions
Cream the butter, brown sugar, molasses, and peanut butter in a large bowl. Blend in the eggs and vanilla. Mix the flours, wheat germ, baking soda, salt, and cinnamon in a separate bowl. Stir the dry ingredients into the creamed mixture until evenly blended. Stir in the oats, raisins, chocolate chips, and nuts. Cover and refrigerate for 1 hour.
Preheat oven to 350 degrees F and lightly grease cookie sheets. Shape dough into balls using 1/4 cup of dough per cookie. Place onto sheets, leaving 3 inches between them. Flatten slightly with a fork. Bake for 15 to 18 minutes. When done, the tops will still be soft to the touch. Cool on the sheets for 5 minutes, then transfer to a rack to cool.
SUPERB! You’re right! I took some cookies with me to the skating pond and they were an excellent companion while I skated.
YUM! I used this recipe with both whole wheat flour and spelt flour and it came out great both times. Also used Agave and honey as a sweetener rather than processed sugar and it is yummy!
These are excellent in place of a power bar from the store. Much healthier and filling too.
Really good! Not too sweet. More nutritious than most treats. My friend says they are addicting!
These are so good!! I replaced the brown sugar and chocolate chips with Splenda brown sugar, and carob and they were excellent!
I substituted Splenda brown sugar in this recipe and carob chips instead of chocolate chips and ALL my diabetic friends raved about these cookies!
Great and delicious, made it just like it instructed.
I don’t use sugar (sucrose) so I have to substitute crystaline fructose (fructose)for any sugar and a dark honey (levulose) for molasses (sucrose). I just lower the baking temperature 25 degrees. This recipe works out fine.
These cookies are so good! I used all whole wheat flour (freshly milled white wheat) and substituted dried cranberries for the raisins. They were a big hit with my family. Definitely a “keeper” recipe.
I made these for my Bible Study. After the first time, I was asked to make them every week! Being a diabetic, I used Splenda brown sugar, and Splenda granulated sugar. Now, I am making these for our City Council Mtgs. Everyone loves them in the City of Tonawanda!
I always keep these on hand! They help me keep my weight under control because they are so nutritious and have so much good stuff in them they satisfy without packing on the pounds. My favorite is a couple of them with a glass of skim milk at bedtime. Heavenly!
I made a few changes to make it a lower fat cookie. I substituted Splenda sugar for brown and only used 1 cup. I used 1 cup applesauce and soaked dates for 1/2 of the butter. I lowered the temperature to 325 and baked only 12 minutes. They turned out moist and soft. I might add some coconut next time to jazz it up. Really is satisfying to eat these while still warm on a cold winter’s day.