A Gardeners Forum Forums General Discussion Hobbies, Crafts and Creativity Our Favorite Recipes Winter Energy Cookies

This recipe is for Jiffy and Cindy...those little old oatmeal haters

Winter Energy Cookies

1 cup (2 sticks) unsalted butter at room temperature
1 1/2 cups packed light brown sugar
1/3 cup molasses
1/2 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 teaspoon cinnamon
2 cups uncooked rolled oats
1 cup raisins (I also used dried currants or craisins as a variation)
1 cup chocolate chips (or carob chips)
1 cup chopped pecans or peanuts

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 seperate 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 the 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 2 inches between them. Flatten slightly with a fork. Bake for 15 to 18 minutes. When done, the tops will be soft to the touch. Cool on the sheets for 5 minutes, then transfer to a rack to cool completely.

Yield: About 2 dozen

These sound good, Fernie. Do they stay a little soft after cooling? I like my healthy easy to chew.

If you don't overcook them they are chewy...so make sure they are still soft on top when done cooking. Experiment with your cooking times....going 15 minutes and then add on a minute until the cookies are done to your liking. I found 16 minutes works perfectly for me.

I'm thinking one or two 9X13 pans and cut into bars maybe. I'm lazy like that. Actually, I have oven issues that make bar cookies a better proposition.

Let me know how that works out. I have always just made individule cookies like the recipe says. Who woulda thunk that I was such a follower????

Most drop cookie recipes can be converted easily from bar to individual and back again without messing with the ingredients too much. Rolled or pressed cookies are a little different. If you can spread it in a pan, it usually works well. I use glass pans so usually lower given temps about 25*. For this recipe, I would skip the fridge time and spread immediately when mixed.

It is still a very stiff dough even before refrigerating so I will be interested to hear how that turns out.