Whole Wheat Cookies Recipe

5 1
Publisher Photo

Whole Wheat Cookies Recipe

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5 1
Publisher Photo
These soft, old-fashioned cookies are quite flavorful. With the goodness of wheat germ, they make a wholesome snack.—Bertie Carter, Tahlequah, Oklahoma
MAKES:
24 servings
TOTAL TIME:
Prep: 10 min. + chilling Bake: 10 min.
MAKES:
24 servings
TOTAL TIME:
Prep: 10 min. + chilling Bake: 10 min.

Ingredients

  • 1/2 cup butter, softened
  • 1/2 cup peanut butter
  • 1/2 cup honey
  • 1 egg
  • 1 teaspoon vanilla extract
  • 1 cup whole wheat flour
  • 1/2 cup nonfat dry milk powder
  • 1/2 cup toasted wheat germ
  • 1 teaspoon baking soda

Directions

In a large bowl, cream the butter, peanut butter and honey. Beat in egg and vanilla. Combine the dry ingredients; gradually add to creamed mixture and mix well. Cover and refrigerate for 30 minutes.
Drop by teaspoonfuls 2 in. apart onto ungreased baking sheets. Flatten with a fork dipped in sugar.
Bake at 350° for 8-10 minutes or until golden brown. Let cool on pans for 1 minute before removing to wire racks to cool completely. Yield: about 4 dozen.
Editor's Note: Reduced-fat peanut butter is not recommended for this recipe.
Originally published as Whole Wheat Cookies in Taste of Home December/January 2001, p45

Nutritional Facts

2 each: 124 calories, 7g fat (3g saturated fat), 20mg cholesterol, 133mg sodium, 13g carbohydrate (7g sugars, 1g fiber), 4g protein.

  • 1/2 cup butter, softened
  • 1/2 cup peanut butter
  • 1/2 cup honey
  • 1 egg
  • 1 teaspoon vanilla extract
  • 1 cup whole wheat flour
  • 1/2 cup nonfat dry milk powder
  • 1/2 cup toasted wheat germ
  • 1 teaspoon baking soda
  1. In a large bowl, cream the butter, peanut butter and honey. Beat in egg and vanilla. Combine the dry ingredients; gradually add to creamed mixture and mix well. Cover and refrigerate for 30 minutes.
  2. Drop by teaspoonfuls 2 in. apart onto ungreased baking sheets. Flatten with a fork dipped in sugar.
  3. Bake at 350° for 8-10 minutes or until golden brown. Let cool on pans for 1 minute before removing to wire racks to cool completely. Yield: about 4 dozen.
Editor's Note: Reduced-fat peanut butter is not recommended for this recipe.
Originally published as Whole Wheat Cookies in Taste of Home December/January 2001, p45

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