After looking at the ingredient list for this week’s TWD event, I came close to passing it by. Granola and wheat germ were the problems. Now, I like both of them, but they aren’t staples in my pantry and they are both rather costly. I could have made my own granola, I suppose, but with work projects and out-of-town guests, there just wasn’t the time. So, I made myself a deal. If I found usable granola at Trader Joe’s, I would spring for the wheat germ.
We are still a one-Trader Joe’s town, and when I made my weekly visit, I discovered that they had been making improvements (?) by shifting their inventory. Gone was the wide selection of granola. The only non-fruit-granola choice I had was Ginger, Almond, and Cashew Granola. So, that became the base of my cookies. On to the megamart for the wheat germ. $6.00 for a jar. $6.00? Must be made of gold. After removing the measly 1/3 cup, the jar went into cold storage to extend its shelf life.
I made a few other changes. No raisins in cookies in this house, so chocolate chips were substituted instead, although I could have gotten away with currants. If I make these again, I will use the currants. In place of sweetened coconut, I used unsweetened that I had on hand. There was agreement that the cookies had the right amount of sweetness, and I believe the unsweetened coconut contributed to that observation.
All the remaining ingredients were the same. Instruction-wise, I just folded the butter-sugar-flour mixture into the granola-nut mixture by hand since I didn’t want to crush anything. Using a small ice cream scoop, I dished the cookies onto the cookie sheets, did some minor shaping, and then baked them for about 11 minutes at 375F.
Taster ratings were as follows:
Daughter: good but not a cookie she would request; peanuts & coconut were overpowering
Grandma: good but wished there were raisins added as well
Moi: good but will use a different granola next time, since the ginger was too strong. Great for breakfast, though!
We all agreed that the cookies tasted better the next day, when the flavors had a chance to blend and mellow.
12 comments:
I like ginger, but I can easily imagine it might overwhelm this cookie. Well, you already have the wheat germ for the next time you make this!
I agree with Lori - the wheat germ is just waiting for your next adaptation of these. Raisins were actually one of my favorite parts of these cookies.
Yum - ginger almond cashew granola!
You deserve an award just for getting that far with ingredients that didn't want to cooperate.
I agree, these will be perfect for breakfast - crumble them up with yogurt and call it health food!
Hahah I love all of the different opinions on the cookies! They look great and are perfect for breakfast!
That granola you used sounds pretty tasty. I agree that it tasted a little more intense the next day. You have all that wheat germ waiting for more cookies!
Agree. Cookies were better the next day. Actually I am sitting here, eating some for breakfast while reading your post! Yum.
Clara @ iheartfood4thought
I like the sound of the ginger but can understand how it would need time to mellow.
I keep my wheat germ and bran in the freezer as it goes bad quickly in the cupboard and even in the fridge.
$6 for wheat germ, wow. I passed that up as well, because it was $4.35. I wonder if your bottle was bigger. But, you have a TJ's, and I don't, so I'd take $6 wheat germ. My husband said the same thing about the peanuts, didn't really want them in there, but still thought they were decent.
I found $6 WG too. I put it back on the Ralphs store shelf :) I'm kicking myself that I didn't bring the ingredient list with me to Whole Foods and pick it up in bulk. I hope you find another recipe to use it! :) The cookies look great!
Ooh, I'm jealous of the ginger-almond-cashew granola. These really needed a little spice.
Ginger sounds like a nice addition, though from your recommendation maybe not so much! At least everyone liked them.
The granola you used sounds good....your cookies look wonderful!
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