Wheat germ and oatmeal cookie squares
Panic in the kitchen has often led to good things. At least, in my case. These cookies, for instance, were the result of an attempt to salvage an entire jar of expensive honey crunch wheat germ that I had forgotten about. These little square things may look like cakes but the texture is really more cookie than cake. More like brownies, actually, and brownies are cookies. But similar to food for the gods too because of the inclusion of dates and nuts.
The best way the enjoy these sweets is to allow them to chill in the fridge overnight before cutting and serving. While warm, they are much too crumbly and they seem dry too. But after several hours in the fridge, they become chewy and succulent. Maybe, it’s the honey. These things were baked with honey and no sugar. So, perhaps, it’s the honey that turned them chewy. Whatever did it, the result was great.
Based on a recipe found in Big Oven.
Ingredients:
3/4 c. of melted and cooled butter
1 c. of honey
2 eggs, beaten
3/4 c. of chopped dates
3/4 c. of chopped almonds
3/4 c. of flour
1 tsp. of baking powder
1 c. of rolled oatmeal
1-1/2 c. of wheat germ
1/2 c. of powdered milk
1 tsp. of salt
Preheat the oven to 350oF. Grease a 9″x6″ cake pan.
In a bowl, sift together the flour, baking powder, powdered milk and salt. Stir in the rolled oats, wheat germ, dates and nuts.
In another bowl, beat together the melted butter, honey and eggs.
Stir the dry ingredients into the wet ingredients just until blended. Pour into the prepared pan and bake in a 350oF oven for 45 to 55 minutes or until a toothpick inserted at the center comes out clean. Cool in the pan then chill for several hours (no need to remove from the pan) before cutting and serving.
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Do I use the whole bottle of Honey Crunch Wheat Germ for the recipe and just add them in together with the dates and almonds?
Ooops, sorry, I edited the post. It’s 1-1/2 c. of wheat germ.
Hi Miss Connie,
I am always having difficulties in cutting this kind of dessert, just like with my brownies hehe, do you have any suggestion? Can I just use a regular knife (my worry is it might scratch my non-stick pans). My cuts were all in irregular shapes huhu.
Thanks a lot! =) GBU
Daji, remove from the pan before cutting. You can just invert the whole thing on a cutting board.
Hi connie, i just baked this one last father’s day and my dad loves it. Thank you for sharing this recipe.
Ms. Connie can i use fresh milk instead of powdered? If so what is the ratio? Thanks & more power.
That’s substituting a liquid for a powder. Can’t be done unless you reduce/omit a liquid ingredient which will change the taste and texture of the baked product.
hi miss connie, do you have a recipe for LANGKA BARS and MANGO BARS??? hope you can help… thanks… c’,)