Finding a Voice

Photo by Hannah Driscoll.

Buttery-rich and crisp. Oats and wheat germ add extra flavor and nutrition.

1-3/4 cups rolled oats

1-1/2 cups all-purpose flour (I use whole wheat)

1 cup wheat germ

2 tsp baking soda

1 tsp salt

1 cup butter or margarine

1 cup lightly packed brown sugar*

2 eggs

1-1/2 cups chocolate chips or raisins (I use just one cup)

½ cup chopped nuts (optional of course!)

- Stir together oats, flour, wheat germ, baking soda and salt. In large bowl, cream together butter, sugar and eggs thoroughly; blend in dry ingredients. Stir in chocolate chips and nuts, mixing well.**

- Using 1/3 cup for each cookie, spoon dough about 6 inches apart onto greased baking sheets;*** flatten into 5-inch circles. Bake in 350 degrees (180 degrees C) oven for about 12 minutes or until golden. Let cool on pans for 5 minutes; transfer to racks to cool completely. Makes about 15.****

*I use natural cane sugar, which you can purchase directly from Level Ground or from me!

**You’ll probably want to knead the dough.

***I prefer to use my hands to shape the cookies, rather than a spoon.

****Smaller works, too. These are such hearty cookies, that you really don’t need them to be monstrous. Especially if you eat a lot of batter while baking!

Source: Muffins and Cookies in The Canadian Living Cooking Collection from The Madison Book Group, Inc., 1991, page 37.