When I was a little girl, my uncle became very serious about his health. He began to take herbs and vitamins, and tell my parents the virtues of eating healthier.
They (the parental units) decided that they, too, needed to eat healthier.
Thus began what I refer to as the ‘yucky poo’ stage of my growing up.
Sweets became very scarce. Bottles upon bottles of pills showed up on the counter. (I thought that one of my parents had cancer) And the most horrific of horrors happened.
My parents began putting wheat germ in everything. They even laced our orange juice with the nasty stuff. To this day, if someone mentions wheat germ, my throat begins to close off.
So when I saw wheat germ as an ingredient today’s TWD recipe for Granola Grabbers, I began to whimper.
How could I make cookies, with that…that…stuff in it. I even went so far as to wait till the very last minute to make the cookies.
Because of my little internal temper tantrum, I ended up making cookies on the hottest day of this month.
It was like 228º in my kitchen, and it seriously took about 5-7 minutes for my butter to come to room temperature. (I refuse to have my AC and oven on at the same time)
Rarely ever do I tweak a recipe the first around. I generally follow the recipe to the letter the first time (cause I’m a rule follower) then I put my own spin on it the next time.
This time, I just couldn’t bring myself to do it. I just couldn’t.
I absolutely refuse to purchase that…stuff.
I figured that I would just substitute oat bran. I am not a huge fan of raisins(which it called for) nor a huge fan of coconut(also in the recipe).
Since I was already tweaking the recipe, I figured I would go all the way and make them totally mine.
I made my own granola,(recipe on the side bar) which already had oat bran, and slivered almonds in it.
Oat bran is just really to close to wheat germ and healthiness for me, so I left it out of the recipe entirely.
I used dried cranberries in place of the raisins, and white chips and semi-sweet chocolate chips in place of the coconut and slivered almonds.
One other tweaker I did, was I added a blurb of vanilla. I don’t like to make cookies without vanilla. It’s just unAmerican!
This recipe is so full of chunks and hunks that there is hardly enough dough to coat it all, and I was concerned that they wouldn’t spread, or be cohesive, but let me tell you, they are super.
I definately will be making these again.
Check out Michelle’s blog for the recipe. She picked a winner. Thanks Michelle.
Show of hands…who ate more cookie dough than cookies….anyone? hello???