Recipe: Whole Grain Crunch Cookies with Variations (Quaker Oats, 1981)

WHOLE GRAIN CRUNCH COOKIES

"Double the flavor and texture goodness with wholegrain oats and wheat germ. Try variations or experiment on your own."

3/4 cup butter or margarine
1 cup firmly packed brown sugar
1/2 cup granulated sugar
1 egg
1/4 cup milk
1 teaspoon vanilla
1 cup all-purpose flour
1/2 teaspoon salt
1/2 teaspoon baking soda
2 1/2 cups Quaker Oats (Quick or Old Fashioned, uncooked)
3/4 cup wheat germ
1/2 cup chopped nuts

Beat together butter, sugars, egg, milk and vanilla. Add combined flour, salt and baking soda; mix well. Stir in oats, wheat germ and nuts. Drop by rounded teaspoonfuls onto greased cookie sheet.

Bake in preheated moderate oven (375 degrees F) 10 to 12 minutes or until light golden brown.

VARIATIONS:
- Substitute 1 cup unprocessed bran or bran cereal for wheat germ.
- Substitute 1/2 cup sunflower seed for nuts; add 1/2 cup raisins.
- Substitute 1 cup raisins for nuts.
- Substitute 1/2 cup shredded or flaked coconut for nuts.
- Add 1/2 cup chopped dates, dried apricots or prunes.

Makes about 4 1/2 dozen cookies
From: Recipelink.com
Source: Recipe booklet: The Quaker Oats Wholegrain Cookbook, January 1981