Peanut Butter Wheat Germ Cookies Recipes

Steps:

• Combine the flour, baking powder, baking soda, and salt in a bowl and set aside.
• In a large bowl, combine the peanut butter and tub light butter and beat until smooth.
• Add the sugars and egg and beat until combined.
• Add in flour mixture and beat until all the flour is combined.
• Shape the dough into 3/4 inch balls and place on an ungreased baking sheet.
• Press the balls flat with the tines of a fork, making a criss-cross pattern on the top of each cookie (remember to wipe off fork bottom every so often or the cookies will start sticking to it).
• Bake at 350 F for 10 to 15 minutes, until the edges are barely browned.
• Remove from sheet and cool.

Steps:

• Preheat the oven to 325 degrees F. Line a sheet pan with parchment paper.
• In the bowl of an electric mixer fitted with the paddle attachment, combine the two flours, the powdered milk, oatmeal, peanut butter and wheat germ. With the mixer on low speed, add the extra-large egg and 1 cup of water and mix just until it forms a slightly sticky ball.
• Dump the dough out on a well-floured board (I use all-purpose flour) and knead it into a ball. Roll the dough out 1/2-inch thick. Dip a cookie cutter in flour and cut out dog bone shapes. Collect the scraps, knead lightly, roll out again and cut more dog biscuits.
• Place the biscuits on the prepared sheet pan and brush with the egg wash. Sprinkle with oatmeal and bake for 1 hour, until completely hard. Cool and toss.

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.

Steps:

• Preheat oven to 300 degrees F (150 degrees C). Lightly grease a baking sheet.
• Stir together the egg, peanut butter, banana, and honey in a medium bowl; blend thoroughly. Stir in the flour and wheat germ; mix well. Turn dough out onto a floured board and roll to 1/4 inch thick. Cut into desired shapes with a cookie cutter, place on prepared baking sheet, and brush tops with egg white.
• Bake biscuits in preheated oven until dried and golden brown, about 30 minutes, depending on size. Remove from oven and cool on a wire rack.

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• In a large bowl, mix together the peanut butter, butter, honey, brown sugar and egg until smooth. Combine the whole wheat flour and baking powder; stir into the batter until blended. Roll into small balls, and place on a greased cookie sheet. Flatten slightly using a fork.
• Bake for 13 to 15 minutes in the preheated oven, or until cookies are slightly toasted at the edges.

Steps:

• Mix wheat germ, peanut butter, honey, and milk powder together in a bowl; shape into bite-size balls. Arrange balls on a plate.
• Place in the freezer until solid, at least 1 hour.

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Line a cookie sheet with parchment paper or use cooking spray.
• Combine peanut butter, honey, and brown sugar in a large bowl; beat with an electric mixer until creamy. Add Greek yogurt, egg, and vanilla extract; mix well. Add whole wheat flour, baking soda, and salt. Mix until dough is blended together. Refrigerate dough for 20 minutes.
• Scoop 1 tablespoon of chilled dough and roll into a ball. Place cookie balls 2 inches apart on the prepared cookie sheet. Press down with a fork in a criss-cross pattern.
• Bake in the preheated oven until edges firm up and start to brown, 8 to 10 minutes.

Steps:

• Mix powdered milk, honey, and peanut butter in a bowl.
• Roll mixture into balls about the size of a marble.
• Roll each ball in wheat germ.
• Chill in the refrigerator about 30 minutes.

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.

Steps:

• Heat milk, sugar, and cocoa until it boils, stirring constantly. Remove from heat.
• Stir in vanilla and peanut butter.
• Stir in wheat germ, flax, and oats.
• Drop by tbsps. onto waxed paper.

Steps:

• Beat butter and peanut butter with sugar, then beat in egg and vanilla. Gradually beat in dry ingredients. Form into balls on cookie sheet (ungreased, preferably with baking parchment) of whatever size you like and flatten to about half the ball thickness- use the typical criss-cross fork pattern if you like a traditional look. Bake at 350 degrees Farenheit for 8-10 minutes, watching carefully to check degree of browning, and remove to racks for cooling.