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Ingredients
- Add-ins:
- 1 Cup all-purpose flour
- 1 Cup whole-wheat flour
- 1 tsp. baking soda
- 1 tsp. PENZEYS CINNAMON
- 1/2 tsp. salt
- 1/2 tsp. baking powder
- 1 Cup shortening (Brynne prefers butterflavored
- sticks)
- 1 Cup brown sugar
- 1 Cup sugar
- 2 eggs
- 1 tsp. PURE VANILLA EXTRACT
- 1/3 Cup wheat germ
- 2/3 Cup oats (Brynne uses quick-cook, but
- old-fashioned work as well)
- 1 Cup cornflakes or your favorite granola
- 1 Cup bittersweet or dark chocolate chips
- + 1 Cup pecans
- 1/2 Cup tart dried cherries + 1/2 Cup flaked
- coconut + 1 Cup white chocolate chips
- zest of 1 orange (1tsp. MINCED ORANGE
- PEEL) + 1 Cup butterscotch chips
- 1 Cup dried date pieces + 1 Cup white
- chocolate chip
Preparation
Step 1
Preheat oven to 350°. In a medium bowl, sift
together the flours, baking soda, CINNAMON,
salt and baking powder. Set aside. In a large
bowl, cream together the shortening, sugars,
eggs and VANILLA. Slowly add the flour mixture
and wheat germ and mix until well blended.
Stir in the oats and cereal by hand and mix well.
Stir in any additional ingredients. Drop by the
tablespoon onto lightly greased cookie sheets.
Bake at 350° for 9-11 minutes or until the edges
are slightly brown. The cookies should still look
a bit wet in the center. Let the cookies cool on
the pans for a few minutes before transferring
them to wire racks to cool completely.
Prep. time: 10 minutes
Baking time: 9-11 minutes
Yield: 4½ dozen