Wheat Germ Biscuits Recipes

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CHOCOLATE CHIP WHEAT GERM COOKIES



Chocolate Chip Wheat Germ Cookies image

These chocolate chip wheat germ cookies are irresistibly crisp on the outside and chewy inside. They are a wholesome yet indulgent treat!

Provided by Holly Ford

Categories     Dessert

Number Of Ingredients 13

3/4 cup all-purpose flour
3/4 cup wheat germ
1/2 cup quick oats
1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1/2 cup unsalted butter (softened)
1/3 cup sugar
1/2 cup dark brown sugar
1 egg
3/4 tsp vanilla extract
1/2 cup chopped pecan
1 cup semi-sweet chocolate chips

Steps:

  • Preheat the oven to 350˚F. Line a cookie pan with parchment paper or baking mat; set aside.
  • Whisk flour, baking powder, baking soda, salt, oats, and wheat germ together; set aside.
  • In an electric mixer with a paddle attachment, cream butter and sugars on medium speed until fluffy. Add an egg and vanilla extract. Beat well for 2 minutes.
  • Add the dry ingredient mixture and stir until just combined. Stir in the chocolate chips and chopped pecans.
  • Using a cookie scoop or spoon, take 3 tablespoon of dough and roll into a ball. Place cookie balls on a prepared pan, spacing apart about 2-inch in between.
  • Wet your fingers with water and press down the cookie balls slightly. Bake them in a preheated 350˚F oven for 12-14 minutes. Let the cookies rest on a pan for 2 minutes. Transfer them to a cooling rack and cool completely.

Nutrition Facts : Calories 315 kcal, Carbohydrate 35 g, Protein 5 g, Fat 18 g, SaturatedFat 9 g, TransFat 1 g, Cholesterol 35 mg, Sodium 172 mg, Fiber 3 g, Sugar 20 g, UnsaturatedFat 8 g, ServingSize 1 serving

MOMMA'S WHEAT GERM COOKIES



Momma's Wheat Germ Cookies image

Good Cookies!! You'll be giving out this recipe forever!!! Be sure to leave the cookies on the cookie sheet for at least one minute after removing them from the oven. This allows them to "flatten" and firm up, also make sure you use rolled oats, not instant! Please don't let all the ingredients scare you away from this recipe.

Provided by DONNA

Categories     Desserts     Cookies     Oatmeal Cookie Recipes

Time 55m

Yield 60

Number Of Ingredients 14

1 cup butter, softened
1 cup white sugar
1 cup brown sugar
2 eggs
1 ½ teaspoons vanilla extract
1 ½ cups rolled oats
1 cup wheat germ
1 cup all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon salt
1 cup flaked coconut
2 cups chopped pecans
1 cup chopped pitted dates

Steps:

  • Preheat the oven to 325 degrees F (165 degrees C).
  • In a large bowl, cream together the butter, white sugar and brown sugar until smooth. Beat in the eggs, one at a time then stir in the vanilla. In a separate bowl, combine the oats, wheat germ, flour, baking powder, baking soda and salt. Stir the dry ingredients into the creamed mixture. Finally, mix in the coconut, pecans and dates. Drop by rounded spoonfuls onto ungreased cookie sheets.
  • Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on baking sheet for a couple minutes before removing to a wire rack to cool completely.

Nutrition Facts : Calories 111.7 calories, Carbohydrate 12.7 g, Cholesterol 14.3 mg, Fat 6.5 g, Fiber 1.2 g, Protein 1.6 g, SaturatedFat 2.6 g, Sodium 94.5 mg, Sugar 7.9 g

WHEAT GERM BISCUITS



Wheat Germ Biscuits image

This recipe won me a place in Southern Living's "Annual Recipes" 1986 edition. My first published recipe ever.

Provided by Fauve

Categories     Breads

Time 22m

Yield 1 dozen

Number Of Ingredients 6

1 1/2 cups all-purpose flour
1/2 cup wheat germ
1 tablespoon baking powder
1/2 teaspoon salt
1/4 cup shortening
3/4 cup milk

Steps:

  • Combine flour, wheat germ, baking powder and salt in a medium bowl.
  • Cut in shortening with a pasty blender until mixture resembles coarse meal.
  • Add milk.
  • Stir until dry ingredients are moistened.
  • Turn dough out onto a well floured surface and knead 5 to 6 times.
  • Roll dough to 1/2 inch thickness.
  • Cut with a 2 inch biscuit cutter.
  • Place biscuits onto a lightly greased baking sheet.
  • Bake at 450* for 10 to 12 minutes or until biscuits are lightly browned.

MULTIGRAIN SEED BISCUITS



Multigrain Seed Biscuits image

A crunchy, wholesome biscuit - perfect to serve with soup, stew, or alone with butter and jam.

Provided by SandyS

Categories     Bread     Quick Bread Recipes

Time 42m

Yield 12

Number Of Ingredients 12

1 ¼ cups multigrain flour
1 cup whole wheat flour
¼ cup sunflower seeds
¼ cup flax seeds
¼ cup wheat germ
1 tablespoon white sugar
1 tablespoon baking powder
½ teaspoon salt
½ cup cold butter
1 cup milk
1 egg, lightly beaten
¼ cup sesame seeds

Steps:

  • Preheat oven to 425 degrees F (220 degrees C).
  • Whisk multi-grain flour, wheat flour, sunflower seeds, flax seeds, wheat germ, sugar, baking powder, and salt together in a large bowl.
  • Grate cold butter into flour mixture using the largest holes of a cheese grater and mix with a fork until it resembles coarse crumbs. Slowly pour in milk and mix until dough begins to pull away from sides of the bowl.
  • Turn dough out onto a lightly floured surface and gently knead to form a soft dough, about 10 turns. Pat into an 8-inch square, cut into quarters, and cut each quarter into 3 rectangular pieces.
  • Place each piece of dough onto an ungreased baking sheet, about 1 inch apart; brush with egg and sprinkle with sesame seeds.
  • Bake in the preheated oven until golden, 12 to 15 minutes.

Nutrition Facts : Calories 227.6 calories, Carbohydrate 21.1 g, Cholesterol 37.5 mg, Fat 13.9 g, Fiber 4.3 g, Protein 6.9 g, SaturatedFat 5.8 g, Sodium 290.1 mg, Sugar 2.2 g

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