This week's Tuesdays with Dorie (TWD) recipe was chosen by Michelle of Bad Girl Baking: Granola Grabbers. I originally planned on sitting this one out. First, I didn't have any wheat germ and the smallest container I could find at the store was 16 ounces, more than I could ever use. I didn't even know what wheat germ was until now! According to Wikipedia, wheat germ is the "heart," or embryo, of the cereal kernel seed. Then there was the matter of nuts. I don't like nuts (except for peanuts - and I usually prefer peanut butter over whole peanuts). This recipe calls for peanuts and almonds. I wasn't sure how it would turn out if I omitted the almonds (and I didn't want to add double the amount of peanuts to make up for the volume).
Then I saw on the TWD P&Q (Problems & Questions) that Hannah of DeL Sisters Kitchen had made them without the wheat germ, just substituting wheat flour for all purpose flour. It was then that I decided to forge ahead with the recipe and give it a try.
Several others commented that the cookies were too sweet, but I guess that's pretty subjective because neither my husband nor myself thought that. They were nice and crunchy around the edges, chewy in the middle, with a little bit of a sweet and a little bit of salty. We honestly couldn't stop going back for more! I wasn't a huge fan of the peanuts in these cookies, but that still didn't stop me from going back for more ;) They're like a cross between oatmeal cookies and granola bars.
Aside from omitting the wheat germ and using whole wheat flour in place of the all purpose flour, I omitted the almonds. Dorie recommends using granuloa without fruit in it, so I picked up some Orange Pecan Zest Granola made by Jake's Natural Fine Foods. I figured the small bits of pecans in the granola would make up for the almonds I was omitting.