| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs | Cookies | 1 | Servings | |
INGREDIENTS
| 1 | Stick Butter | |
| 2/3 | c | Sugar |
| 1 | Egg | |
| 3/4 | c | Chocolate Chips |
| 3/4 | c | All-Purpose Flour |
| 1 | tb | (Heaping) Yellow Corn Meal Flour |
| 1 | tb | (Heaping) Toasted Wheat Germ |
| 1 | tb | (Heaping) Rolled Oats |
| 1/2 | ts | Baking Powder |
| 1/2 | ts | Salt |
INSTRUCTIONS
* Preheat oven to 350°. Let butter soften for a few minutes. Use it to lightly grease a cookie sheet. * In one bowl, combine butter and sugar. Mix until smoothly blended. Add egg and mix will. Add chocolate chips and mix again briefly. * In another bowl, combine flour, corn meal flour, wheat germ, and rolled oats. (It should add up to about 1 1/3 cups.) Add baking powder and salt, and mix well. * Pour flour mixture into butter/sugar/egg/chip mixture. Stir until all flour is absorbed (about 1 minute) but don't overstir. * Pour blobs of dough on the pre-greased sheet. (Blobs should be the volume of two level teaspoons of dough.) Leave 1 1/2 to 2 inches of space between blobs. * Bake for approximately 10 minutes (give or take 1 or 2 minutes, depending on how soft or hard you like them.) * Remove tray and let cool for 5 minutes. Remove the cookies with a spatula. Posted to recipelu-digest Volume 01 Number 635 by GramWag@aol.com on Jan 30, 1998
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