These wheat germ and oatmeal cookie squares may look like cakes but the texture is really more cookie than cake. More like brownies, actually, and brownies are cookies. But similar to food for the gods too because of the inclusion of dates and nuts.
The best way the enjoy these sweets is to allow them to chill in the fridge overnight before cutting and serving. While warm, they are much too crumbly and they seem dry too. But after several hours in the fridge, they become chewy and succulent. Maybe, it’s the honey. These wheat germ and oatmeal cookie squares were baked with honey and no sugar. So, perhaps, it’s the honey that turned them chewy. Whatever did it, the result was great.
But what is wheat germ?
Rich in protein and a good source of fiber, wheat germ is defined as the “vitamin-rich embryo of the wheat kernel that is separated before milling for use as a cereal or food supplement.” Believed to be one of the best friends of people trying to lose weight, wheat germ supplies the body with nutrients lost when meat consumption is cut down.
I bought this jar of honey crunch wheat germ sometime last year. There was a cookie recipe that I liked and one of the ingredients was a tablespoonful of wheat germ. I never got around to baking the cookies, forgot about the jar of wheat germ until a few days ago when I was looking for the jar of black peppercorns in the pantry. I panicked when I saw that the expiration date of the wheat germ was February 5, 2009. It was so expensive and I didn’t want it to go to waste. But if I used it in a recipe that only required a tablespoonful of wheat germ, how many batches of cookies would I have to make to use up the entire jar? I searched for other recipes, found one I liked, tweaked it a bit and the result was my wheat germ and oatmeal cookie squares.
Based on a recipe found in Big Oven.
Preheat the oven to 350F. Grease a 9" x 6" cake pan.
In a bowl, sift together the flour, baking powder, powdered milk and salt. Stir in the rolled oats, wheat germ, dates and nuts.
In another bowl, beat together the melted butter, honey and eggs.
Stir the dry ingredients into the wet ingredients just until blended. Pour into the prepared pan and bake in a 350F oven for 45 to 55 minutes or until a toothpick inserted at the center comes out clean. Cool in the pan then chill for several hours (no need to remove from the pan) before cutting and serving.