AuthorRetroRuth
These are from the cookbook Cookies by Sunset, published in 1985. The book describes these as, "This delightfully chewy version includes whole wheat flour, chopped walnuts, and wheat germ for a fine toasty flavor that will please children."
To purchase Cookies Step-By-Step Techniques published by Sunset on eBay click here. To buy on Amazon click here. (Affiliate Links)
This is a Tested Recipe!
In large bowl of an electric mixer, beat butter, brown sugar, and the ¼ cup granulated sugar until creamy; beat in eggs and vanilla. In another bowl, stir together flour, wheat germ , baking soda, cinnamon, and salt; gradually add to butter mixture, blending thoroughly. Mix in oats and walnuts. Cover tightly with plastic wrap and refrigerate until easy to handle (about 2 hours) or for up to 3 days.
120 MinutesÂ
For each cookie, shape about 1 tablespoon dough into a ball. Place balls about 4 inches apart on well-greased baking sheets. Generously grease the bottom of a glass or jar (one with a wide, flat base). For each cookie, dip glass in granulated sugar; then press ball of dough to flatten it to a thickness of about ¼ inch.
Bake in a 375 degree oven for 5 to 6 minutes or until lightly browned. Let cool on baking sheets for about a minute, then transfer to racks and let cool completely.
6 MinutesÂ
Yields: 4 1/2 dozen cookies
www.iatethe80s.com
Ingredients
Directions
In large bowl of an electric mixer, beat butter, brown sugar, and the ¼ cup granulated sugar until creamy; beat in eggs and vanilla. In another bowl, stir together flour, wheat germ , baking soda, cinnamon, and salt; gradually add to butter mixture, blending thoroughly. Mix in oats and walnuts. Cover tightly with plastic wrap and refrigerate until easy to handle (about 2 hours) or for up to 3 days.
120 MinutesÂ
For each cookie, shape about 1 tablespoon dough into a ball. Place balls about 4 inches apart on well-greased baking sheets. Generously grease the bottom of a glass or jar (one with a wide, flat base). For each cookie, dip glass in granulated sugar; then press ball of dough to flatten it to a thickness of about ¼ inch.
Bake in a 375 degree oven for 5 to 6 minutes or until lightly browned. Let cool on baking sheets for about a minute, then transfer to racks and let cool completely.
6 MinutesÂ
Yields: 4 1/2 dozen cookies
www.iatethe80s.com