What do you do with a three-year-old when it’s too cold to go outside and you can’t fathom playing even one more game of Candy Land or Rescue Heroes because your brain cells are starting to evaporate with each move? You bake cookies. Not alone, mind you; but with your trusty three-year-old helper, of course.
To keep my little guy busy and my brain from going to mush, we made these Moist and Chewy Coconut Date Cookies as a special treat and as a fun way to spend our afternoon. Coconut and dates are two of my favorite dried fruits, so when I came across this recipe I knew it would be a winner. I was even more excited to give these cookies a try when I saw that they included a full cup of Hodgson Mill Untoasted Wheat Germ.
Wheat germ is the undeveloped sprout inside the wheat kernel. It has a mellow, nutty flavor and is filled with important nutrients like Vitamin E, Folic Acid, Magnesium and Thiamine.
Generally, I sprinkle just a little bit of Hodgson Mill Untoasted Wheat Germ on things like cereal and yogurt so I get some added nutrition. So when I saw an entire cup was included in these cookies, I couldn’t wait to get baking. My little helper was pretty excited about making cookies too – he likes to lick the beaters – so it didn’t take long for these cookies to get under way.
These are the main ingredients: dates, pecans, coconut and Hodgson Mill Untoasted Wheat Germ. If you don’t like dates, I think chocolate chips would be a fantastic substitute.
The first thing to do is cream the butter and sugars. In little boy terms, that means mashing things up – a skill right up his alley.
I recommend using a mixer to thoroughly blend the butter and sugars until they’re smooth and fluffy – about 2 minutes – once the mashing has ceased.
Beat in the eggs, one at a time and then mix in the vanilla. If you have a little helper, I recommend having him crack the eggs into a separate bowl to avoid any shells that might accidentally end up in the dough. Look at how careful he’s being with his little hands.
In a medium-sized bowl, whisk together the oats, Hodgson Mill Untoasted Wheat Germ, Hodgson Mill Naturally White Flour, baking powder, baking soda and salt.
There’s something so cool about a whisk; my son thinks it’s the best way to mix anything.
Add the dry ingredients to the butter/sugar mixture and mix until just combined.
It’s time to lick the beater!
Stir in the coconut, dates and pecans.
Scoop out generous tablespoon-sized portions of dough and drop them about two inches apart onto a lined baking sheet.
Bake cookies in a 325°F oven for 8-10 minutes or until they’re golden brown around the edges and lightly browned on the tops. Allow the cookies to cool on the baking sheet for a couple of minutes before removing to a wire rack to cool completely – or until you can’t wait any longer to eat one.
These Moist and Chewy Coconut Date Cookies are crispy on the outside and soft on the inside – my favorite type of cookie. I love the combination of dates, pecans and coconut and how Hodgson Mill Untoasted Wheat Germ gives these cookies a subtle nutty flavor that adds the perfect touch. My little guy and I did plenty of taste testing and have decided that these cookies are a success. And because they include a whole cup of Hodgson Mill Untoasted Wheat Germ in the dough, I’ve not only added extra nutrients, but also 32 grams of protein – that’s so much better than my standard cookie recipes. In fact, I’m planning on adding Hodgson Mill Untoasted Wheat Germ to the next batch of cookies I make to see how they turn out – which may be tomorrow if it’s another cold day and my little helper and I need something to do. Enjoy!
Moist and Chewy Coconut Date Cookies
- 1 cup unsalted butter, softened (2 sticks)
- 1 cup granulated sugar
- 1 cup brown sugar packed
- 2 large eggs
- 1 1/2 tsps. vanilla extract
- 1 cup Hodgson Mill Untoasted Wheat Germ
- 1 cup Hodgson Mill Naturally White Flour
- 1 1/2 cups old-fashioned rolled oats
- 1 tsp. baking powder
- 1 tsp. baking soda
- 1 tsp. salt
- 1 1/2 cups sweetened flaked coconut
- 1 1/2 cups dates, chopped and pitted
- 1 cup pecans, chopped
In a large bowl, cream together the butter, granulated sugar and brown sugar until light and fluffy – about 2 minutes. Beat in the eggs one at a time and then mix in the vanilla. In a medium-sized bowl, whisk together the oats, wheat germ, flour, baking powder, baking soda and salt. Mix the dry ingredients into the butter/sugar mixture until just combined. Stir in the coconut, dates and pecans. Drop rounded tablespoon portions of dough about two inches apart onto a lined baking sheet. Bake in a 325°F oven for 8-10 minutes or until the edges of the cookies are golden brown and the tops are lightly browned. Allow the cookies to cool on the baking sheet for a couple of minutes and then remove to a wire rack to cool completely. Store cooled cookies in an airtight container for up to 5 days.
Makes approximately 34 cookies
Adapted from Allrecipes.com
You can find Moist and Chewy Coconut Date Cookies and other recipes from Hodgson Mill by visiting the Recipes page.