The Great Cookie Experiment – Whole Wheat Cookies
My mother had a food storage area in our house where we would store things like wheat, and powdered milk, and honey and things that you would need in an emergency. She would store the dry things in big giant glass jars that child me would then open and get into. I used to experiment with all of the jars of ingredients to see if I could concoct a wonderful treat. I mixed things together, and tasted, and that’s why I can tell you that these cookies taste like food storage. Take the things you have stored away in your pantry, and mix them together into a cookie, and this is the result. It tastes good, and fairly wholesome, but like most of my experiments, it mostly tastes like powdered milk, and falls flat of actual decadent goodness.
This is the kind of cookie you make when you’re trying to use up dry ingredients that are going to pass their expiration date if you don’t use them soon. It’s just good enough that nobody will complain that you made cookies, and the kids will still be glad to have them in their lunch and not trade them away for something else. But, if my family were to vote on a cookie to eat, it wouldn’t be this one.
I cook with a mixture of whole wheat and unbleached white flour, and I am convinced that a delicious whole wheat cookie is possible if you work around the density of the flour. If I could get great results each time, I would get rid of the white flour altogether. Unfortunately, this isn’t the recipe that I would settle on as the pinnacle of whole wheat cooking.
Whole Wheat Cookies
½ cup butter, softened
½ cup peanut butter (no low fat or icky generic stuff)
½ cup honey
1 tsp vanilla
1 cup whole wheat flour
½ cup nonfat dry milk powder
½ cup toasted wheat germ (I toasted the wheat germ by putting it in a pan on the stovetop, stirring frequently until it smelled toasty.)
1 tsp baking soda
Cream the butter, peanut butter, and honey. Beat in egg and vanilla. Combine the dry ingredients. Gradually add the dry ingredients to the creamed mixture. Mix well. Cover and refrigerate for 30 minutes.
Drop by teaspoonfuls 2 inches apart onto ungreased baking sheets. Flatten with a fork dipped in sugar. Bake at 350 for 8-10 minutes. Let cool on pans for 1 minute before removing to wire racks to cool completely. Makes about 4 dozen.