Soft, spicy, cake-like cookies, these Butterscotch Wheat Germ Cookies are sure to warm your heart this season! This recipe was my Great Grandmother’s recipe and while I may have screwed up a little (I actually put twice as much butter in, but didn’t realize until the video is edited and ready), with a little everyday cook smarts, we figured it out and they tasted HEAVENLY!!!
- 🍪10/10 for flavor
- 🍪8/10 for look
- 🍪10/10 for recipe itself
- 🍪Difficulty level – easy
The original recipe had just 1/2 cup of butter and 1 1/2 cups of flour, but I’ve rewritten the recipe below to reflect how they turned out in this video.
Thanks mom for tracking the recipe down for me (even if I read it wrong).
Find your Butterscotch Wheat Germ Cookie Recipe here:
Wheat Germ Butterscotch Cookies
(from the kitchen of Grandma Ida Halverson)
Ingredients
- 1 cup butter (room temp)
- 1 cup brown sugar
- 1 egg (room temp)
- 1 cup apple sauce (room temp)
- 2 ½ cups flour
- 1 teaspoon baking soda
- ½ cup wheat germ
- ½ teaspoon cinnamon
- ½ teaspoon nutmeg
- ½ teaspoon cloves
- ¼ teaspoon allspice
- Butterscotch chips
- 1 cup nuts (optional)
Instructions
- Preheat the oven to 350°F
- Mix together dry ingredients and set aside.
- Cream together the butter, eggs, and sugar.
- Add apple sauce and mix well (mix may look curdled, that is ok).
- Add in the dry ingredients and mix until just combined.
- Switch to a wooden spoon and mix in butterscotch chips and nuts (if using).
- Drop rounded teaspoons full onto a baking sheet and refrigerate for 15 minutes on the tray.
- Bake for 15 minutes.
- Allow to cool 2-3 minutes on the pan before removing to a wire rack to cool completely.
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