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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 24 |
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These cookies are great for breakfast or a satisfying snack. They're best kept frozen or they'll go stale fast. I like to make these to take along when traveling. Adapted from a recipe sent to me several years ago. Ingredients:
⅔ cup butter, softened |
3/4 cup sugar |
1/2 cup brown sugar |
1/2 teasp baking soda |
1/2 teasp cinnamon |
1 egg |
⅓ cup oil |
1/4 cup honey |
11/4 cups flour |
1/2 cup toasted wheat germ |
21/2 cups rolled oats |
2 cups chocolate chips or m&ms |
Directions:
1. Preheat oven to 350oF.
2. In a large mixing bowl beat butter until fluffy.
3. Add sugars, baking soda and cinnamon to butter and beat until combined.
4. Beat in egg, oil, honey, and vanilla until combined.
5. Add flour, wheat germ and mix well.
6. Stir in oats and chocolate.
7. Place 1/4-cup mounds of dough about 4 apart on ungreased cookie sheet; slightly flatten each dough mound.
8. Bake about 12 minutes or until golden brown. Cool for 2 minutes on sheet, then move to cooling rack and cool completely.
9. Store in air-tight container.
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