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Saturday, January 29, 2011

Susan Purdy's Danish Oat Cookies

The Altitude Adjustment Section
Susan Purdy writes recipes that work. This is one of my favorites, which I see I have never done on the show. I don’t know how that happened. It’s for a light and buttery cookie full of oats and wheat germ — hey, it's good for you!

2 sticks (1/2 pound) unsalted butter, melted and cooled
3/4 cup granulated sugar
1 large room temperature egg
1 teaspoon vanilla extract
2 cups old fashioned rolled oats
1/2 cup toasted wheat germ
1/2 cup all purpose flour
1/2 teaspoon salt

Preheat your oven to 350. In the bowl or your electric mixer, with the paddle attachment, beat together the melted butter and the sugar. Then add the egg and the vanilla and beat some more. Next add the oats, wheat germ, flour, and salt. The batter will be quite soft, but don’t worry! Drop the dough by teaspoon about 1 1/2 inches apart on a sheet pan lined with parchment. Bake for 12-15 minutes, or until the tops turn golden brown and the sides darken around the edges. The longer you cook them the crisper they will get. They will be very delicate when hot so don’t try to move them for a few minutes. Then carefully using a spatula, move them to a cooling rack. You could dip one side of them in chocolate or even put two together and fill them with jam. Just a thought!