Wheat Germ Chocolate Chip Bars Recipes

MOMMA'S WHEAT GERM COOKIES

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.

CHEWY CHOCOLATE CHIP GRANOLA BARS

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13 inch baking pan.
• In a large bowl, stir together the brown sugar, peanut butter, corn syrup, applesauce, and vanilla. In a separate bowl, stir together the oats, chocolate chips, mini marshmallows, cereal rings and wheat germ. Stir the dry ingredients into the peanut butter mixture until evenly coated. Press lightly into the prepared pan.
• Bake or 25 to 30 minutes in the preheated oven, or until slightly golden. Cool in the pan on a wire rack. Cut into bars.

GRANDMA'S WHEAT GERM COOKIES

Steps:

• In a large bowl, beat brown sugar and oil until blended. Beat in egg, then applesauce. Combine the flour, wheat germ, oats, baking powder, and salt; gradually add to brown sugar mixture and mix well. Stir in chocolate chips and walnuts., Drop by rounded teaspoonfuls 2 in. apart onto baking sheets coated with cooking spray. Flatten slightly with a glass bottom coated with cooking spray. , Bake at 350° for 10-12 minutes or until edges are lightly browned and cookies are set. Cool for 1 minute before removing to wire racks.

JUMBO WHEAT GERM CHOCOLATE CHIP COOKIES

Steps:

• Preheat the oven to 350 degrees F. Line one or two rimmed baking sheets with parchment paper.
• Miix or sift together the flour, baking powder and salt and set aside.
• In the bowl of a stand mixer with the paddle attached, beat the butter until creamy. Add the vanilla and both sugars and beat until creamy, scraping bowl occasionally. Add the egg and beat just until incorporated. Reduce speed to low and add the flour mixture, then add the oats, wheat germ and coconut and stir until mixed. Add the chocolate chips and nuts (if using)
• The batter should be pretty thick and fairly easy to work with. Scrape it onto a big sheet of wax paper to or parchment and divide into 9 sections of about 3 ounces each. You can do this using a ¼ cup measuring cup or just a big spoon, scale and slightly dampened fingers.
• Arrange 5 cookies on one sheet and 4 on the other if using two sheets. Using a fork, press into ½ inch thick rounds.
• Bake one sheet at a time in the top center of oven for 18 minutes or until the cookies are appear set and spring back when touched. Let sit on the baking sheet until firm enough to lift, then transfer to a cooling rack and let cool completely. Make sure they are on a rack with plenty of air circulating above and below.
• When the cookies cool, they should have crunchy edges and dense but not quite hard centers. I like throwing the cookies in the freezer for a while because it makes them more solid. It's also a good place to store cookies in general.

PEANUT BUTTER CHOCOLATE CHIP GRANOLA BARS

Steps:

• In a large microwave-safe bowl, combine the marshmallows, peanut butter, butter, corn syrup and vanilla. Microwave, uncovered, at 70% power for 2-3 minutes, stirring often until blended. Stir in the remaining ingredients., Spread into a greased 13-in. x 9-in. baking pan. Bake at 350° for 15-20 minutes or until set. Cool on a wire rack. Cut into bars.

CHEWY CHOCOLATE CHIP GRANOLA BARS

Steps:

• Line a 9 x 13-inch baking pan with aluminum foil. Spray the foil lightly with nonstick cooking spray.
• In a large pot, combine the butter, brown sugar and honey. Bring the mixture to a boil over medium-high heat, stirring constantly. Lower the heat and simmer until the sugar dissolves and the mixture is slightly thickened, about 2 minutes. Remove the pan from the heat and stir in the vanilla and salt.
• Add the oats, rice cereal, almonds and flax meal (or wheat germ) to the pan and fold with a rubber spatula until well combined.
• Transfer the mixture to the prepared pan and press down lightly with a rubber spatula to even out. Sprinkle the miniature chocolate chips over top, adding more or less to suit your taste, and press down firmly with the spatula so the chips stick.The mixture should be tightly compacted in the pan. Place the pan in the refrigerator for 1½ - 2 hours to cool.
• Use the foil overhang to transfer the uncut bars to a cutting board. Using a sharp knife, cut into rectangles. Store the bars in an airtight container in the refrigerator. If you have to stack them, be sure to use parchment paper or foil in between the layers, otherwise they'll stick together and fall apart.
• Note: If you are substituting dried fruit for the chocolate chips, mix it in along with the other ingredients as opposed to sprinkling over top.
• Freezer-Friendly Instructions: The granola bars can be frozen for up to 3 months. Let them cool completely and store in an airtight container separating layers with parchment paper or aluminum foil. Before serving, move them to the refrigerator and store there.

WHEAT GERM CHOCOLATE CHIP COOKIES

Steps:

• Mix the oats, flour, wheat germ, baking soda, salt, and coconut flakes in a medium bowl. Whisk until mixed in.
• In a separate bowl, beat the butter with an electric mixer until fluffy. Add the granulated sugar, brown sugar, date syrup, egg, and vanilla, and continue whisking until smooth and creamy.
• Add in the dry ingredients and continue whisking on low speed until just combined.
• Stir in the chocolate chips and pecans. Mix well. Chill the dough in the refrigerator for at least 30 minutes.
• Preheat oven to 400°. Line a cookie sheet with baking paper or a Silpat. Use a cookie scoop to scoop the dough on the baking sheet. Bake for 9-12 minutes or until the edges and top are barely golden.

CHOCOLATE CHIP WHEAT GERM COOKIES

Steps:

• Process the walnuts and 2 tablespoons flour with the metal blade of the food processor until finely chopped,about 6 pulses. Reserve. Process the butter, sugars, vanilla and egg until combined,about 20 seconds, scraping down the work bowl as necessary. Add the chopped walnuts and remaining ingredients and pulse until just mixed,about 8 times. Preheat oven to 350. Line a baking sheet with foil and place the dough by the heaping tablespoon about 1-inch apart onto the baking sheet. Bake in the center of the oven until golden brown, about 15 minutes. Remove from the oven,leave the cookies on the baking sheet for 1 minute, then transferthem to wire rack to cool.

CHOCOLATE CHIP COOKIE BARS

Steps:

• Cream shortening and sugars. Add eggs, water and vanilla, beating until light and fluffy.
• Mix in dry ingredients, adding chocolate chips last.
• Spread into a greased jelly roll pan and bake at 350 for approximately 20 minutes or a 9x13 pan and bake for 30-35 minutes. Do not overcook-the middle should be gooey.
• Best served warm, with ice cream!

WHEAT GERM CHOCOLATE CHIP BARS

Steps:

• Preheat the oven to 350 degrees. Spray an 8x8 baking pan with cooking spray and set aside.
• Melt the butter. Lightly beat the egg whites.
• Mix the butter, the molasses, the sugar, the egg whites, and the vanilla together. Stir it together well.
• Add all the milk powder, the baking powder, the salt, and the wheat germ. Stir until combined, but try to stir as little as possible.
• Add the chocolate chips and stir just to blend.
• Spread the batter into the prepared pan. Bake for 30 minutes.
• Cool.
• Cut into small pieces as this is very rich.