{TWD} Honey Wheat Cookies

The adventures with Dorie have included a lot of butter and chocolate. In moderation, those things are not that bad, but on a weekly basis, they tend to be slightly frightening. This week’s ingredients include honey instead of loads of sugar, wheat germ instead of, well, everything bad for you…so this week’s recipe seemed to be considered healthy in comparison.

These cookies were preceded by rave reviews by other TWD bakers and I myself enjoyed them as a nice change from cake and chocolate. You may be hesitant since you don’t have wheat germ on hand. But in these delicious cookies, there really is no substitute. You can use leftover wheat germ for recipes like Turkey Ricotta Meatballs, Banana Split Pancakes, or Carrot Cake.

For my cookies, I confess my slight diversion from the recipe in adding more salt and less wheat germ. I added extra salt (1 teaspoon) because clover honey seems to sweet to me and I wanted to be sure to offset the sweetness. The cookies were terrific that way. Also, I had it in my mind to make them by a certain, that being said, I did not read the entire list of directions which instructed me to chill the dough. I threw it all in a ziploc, flattened it out and froze them for a short time. I then cut open the bag, cut them into squares and popped them into the oven, all the while realizing that the “rolling into balls and coating with wheat germ” might have been an integral step. But I liked them my way. A lot.

Honey Wheat Cookies are being served up for Tuesdays With Dorie. This TWD recipe was chosen by Michelle of Flourchild. Enjoy more Honey Wheat Cookies by visiting the blogroll at the Tuesdays With Dorie website. Or, see what other goodies we have enjoyed on past weeks!