Wheat germ and oatmeal cookie squares

November 19, 2009 • Hello. I am currently out of the country and unable to respond to comments and e-mails. Rest assured, however, that future posts have been scheduled so new recipes will go live almost everyday during my absence. I'll be back soon with lots of stories and photos. Ciao for now! ~ Connie

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.

Wheat germ and oatmeal squares

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.

January 15, 2009  Print This Post   
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Comments

7 Responses to “Wheat germ and oatmeal cookie squares”
  1. Renato says:
    January 16, 2009 at 7:01 am

    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?

    Reply
  2. Connie says:
    January 16, 2009 at 7:29 am

    Ooops, sorry, I edited the post. It’s 1-1/2 c. of wheat germ.

    Reply
  3. daji says:
    February 19, 2009 at 5:35 pm

    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

    Reply
  4. Connie says:
    February 19, 2009 at 5:41 pm

    Daji, remove from the pan before cutting. You can just invert the whole thing on a cutting board.

    Reply
  5. kaye says:
    June 23, 2009 at 1:17 am

    Hi connie, i just baked this one last father’s day and my dad loves it. Thank you for sharing this recipe.

    Reply
  6. cycru says:
    November 15, 2009 at 5:00 pm

    Ms. Connie can i use fresh milk instead of powdered? If so what is the ratio? Thanks & more power.

    Reply
    • Connie says:
      November 15, 2009 at 5:13 pm

      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.

      Reply
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