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DEL.ICIO.USWheat Germ-Peanut Butter Cookies
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Southern Recipe Restoration Project
Sonya Jones, owner of Sweet Auburn Bread Co., and baker and writer Deborah Geering tested and adapted several old family recipes to the modern kitchen, including this one. The recipe was submitted by Sarah Goss, a Georgia Southern student at the time, whose grandmother devised the recipe.
Hands on time: 30 minutes Total time: 50 minutes Serves: 48
Ingredients:
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1/2 cup (1 stick) unsalted butter, room temperature
1/2 cup crunchy peanut butter
1 cup packed brown sugar
1 egg
1 teaspoon vanilla extract
1 cup all-purpose flour
1 cup wheat germ
3/4 cup quick-cooking oats
1 teaspoon baking soda
1/2 teaspoon salt
Instructions:
Preheat the oven to 350 degrees. In a mixing bowl, cream the butter, peanut butter and brown sugar until light and fluffy. Beat in the egg and vanilla. In a small bowl, combine the flour, wheat germ, oats, baking soda and salt. Stir the dry ingredients into the butter mixture. Shape the dough into 1-inch balls and place on an ungreased baking sheet. Use the bottom of a drinking glass dipped in water to flatten the cookies. Bake 8-10 minutes until lightly browned. Cool a few minutes on the sheet, then transfer with a spatula to a wire rack to cool completely.
Notes:
Per cookie: 69 calories (percent of calories from fat, 47), 2 grams protein, 8 grams carbohydrates, 1 gram fiber, 4 grams fat (2 grams saturated), 9 milligrams cholesterol, 64 milligrams sodium.
Nutrition:
Our testers agreed that this tasty cookie, which originally called for 3/4 cup packed brown sugar, needed just a little more sweetener. We bumped the brown sugar up to 1 cup. Sonya Jones also substituted 1/2 cup honey for 1/2 cup of the brown sugar and honey nut wheat germ for the regular wheat germ. Both versions are delicious.
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