Wheatgerm Cookies

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If there is something that can be baked within 30 minutes, then there is no points for guessing – cookies! Even muffins can be done in that time, but totally dependent on the density of the batter. Cookies also have its condition – that the dough can be used to bake immediately, which is usually not the case for cookies like chocolate chip ones.

While wondering what to come up as the third post for the “Meals under 30 minutes” theme for the Blogging Marathon #94, my eyes fell on these delicious cookies that I had baked recently. There was this box of wheatgerm that I had bought and was approaching its best before date. Bloggers and cooking fanatics would definitely appreciate how that feels! Even though I have truncated my purchases so much now unlike before, I still have such issues coming up once in a while. That being said, it is time to do a kitchen clean up pretty soon… Ahem ahem…

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The beauty of these cookies is that you just do the batter, and get baking. Within 30 minutes, you have your cookies cooling on the rack, and also disappearing from one side by some monsters with tiny hands. 😉 I sometimes really wonder why I rarely do cookies, even though my girls love cookies a lot and even ask me to constantly bake it for them. I bake small batches that don’t even sit on my counter top for a day! It just disappears. But somehow my heart, when it wants to bake, always opts for cakes, not even muffins, mind you! I think it will take a long time to change…

The wheatgerm, the coconut and the pistachios gives a lovely mouthfeel to the cookie. There is a delicious chew in every bite! You can change the add ons to what your family likes. I have adapted the recipe from the ever trusted King Arthur page. Off to how I made it…

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5 from 1 vote

Wheatgerm Cookies

Course Cookies

Cuisine American

Prep Time 5 minutes minutes

Cook Time 20 minutes minutes

Total Time 25 minutes minutes

Servings 4

Author Rafeeda

Ingredients

• 100 gm butter softened
• 1/2 cup brown sugar
• 1 large egg room temperature
• 1 tsp vanilla extract
• 3/4 cup wholewheat flour
• 3/4 cup wheat germ
• 1/2 tsp baking soda
• 1/4 tsp salt
• 1/2 cup grated coconut
• 1/4 cup chopped pistachios

Instructions

• Preheat oven to 180 degrees. Line a cookie pan and set aside.
• Beat butter and sugar till fluffy. Add the egg and vanilla and beat till incorporated.
• Whisk together the dry ingredients and add into the wet ingredients. Fold till combined.
• Fold in the coconut and pistachios.
• Drop spoonfuls of the mixture on the tray and flatten slightly. Keep at least an inch space between each cookie.
• Bake for 10 minutes if cookies are small or 15 minutes for large cookies. Cool in pan for five minutes before transferring to wire rack and then cool completely.

Notes

Coconut and pistachios are optional. You can use add-ons of your choice like chocolate chip, walnuts, etc.

Check out the Blogging Marathon page to see what the other Blogging Marathoners are doing this BM#94.

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