I saw this week’s recipe for Tuesdays with Dorie and thought, “Come on, I’m not making these.” They’re made with wheat germ. What’s next: flax seed sandies? Bulgur bars? Cookies and health food really shouldn’t mix.
This reaction only intensified when it became obvious that Dorie’s chocolate chip cookie recipe set off a series of chocolate chip cookie tastings among Tuesdays with Dorie bakers. I decided that it’s time to establish my own rubber match between the NY Times chocolate chip cookie (reigning champ) vs. Ad Hoc At Home chocolate chip cookie (feisty upstart).
But I glanced at the honey wheat cookie recipe — it deserved at least that much — and the recipe is loaded with lemon zest and honey. I already had wheat germ in the house (we put it in our waffles), so I decided to give this recipe a shot. Half a batch won’t hurt anyone.
As it turns out, these honey wheat cookies are quite good. They remind me a bit of my childhood, and I’m not exactly sure why. My mom cooked from the Moosewood cookbook, and that book is laden with wheat germ and honey concoctions. My grandma Theda belonged to the Ethical Culture Society, so we may have been served a lot of wheat germ and honey baked goods at that summer camp. It’s hard to say. The cookies aren’t much to look at, and they’re rolled in wheat germ(!), but they’re chewy and lemony and oh-so-wholesome. Next up: the chocolate chip cookie championship!