Originally from Quaker's "Search for the Ultimate Oatmeal Cookie Contest" -- this recipe's inspiration won First Place in Lower-Calorie Cookies and Bars. I've put all the calories back in. I've subbed chocolate-covered raisins for the chips, which is kind of fun. I've also left the chocolate chips out altogether, when I'm just craving a nice crisp buttery oatmeal cookie with crunchy nuts. Yum, either way.
1 C whole wheat flour
¼ C wheat germ
1 tsp baking soda
½ tsp salt
¾ C (1 ½ sticks) butter
¾ C brown sugar
¾ C sugar
2 eggs
2 tsp vanilla
2 C quick oats
2/3 C chocolate chips
1/3 C each finely chopped walnuts
1/3 C finely chopped pecans
Heat oven to 350°F.
In small bowl, combine flour, wheat germ, baking soda and salt. Set aside.
In large bowl, beat butter and sugars until well blended. Beat in eggs, one at a time, beating well after each addition. Beat in vanilla. Add combined dry ingredients; beat well. Stir in oats, chocolate chips and nuts; mix well.
Drop dough by level measuring tablespoonfuls 2 inches apart onto ungreased cookie sheets. Bake 8 to 10 minutes, until bottoms are golden brown. Cool 1 minute on cookie sheets; transfer to wire racks. Cool completely. Store tightly covered.
Makes about 5 dozen