Peanut Butter Wheat Germ Improvisation Cookies

RantWoman assumes the world already knows she likes to eat. Here RantWoman will even eventually assume the world might like to eat things RantWoman likes to eat, like her favorite peanut-butter wheat germ improvisation cookies.

RantWoman tends to favor high fiber, less sugar than average baked goods. RantWoman consumes plenty of flax oil and salmon, olive oil and food high in omega-3 fatty acids. RantWoman does not obsess about the low-fat or super-low cholesterol. For instance, although RantWoman is not quite Julia Child about butter, she does have some in her kitchen for the odd baked potato or even very occasionally toast. RantWoman also relies on eggs a good bit for protein and iron.

RantWoman mentions all this partly because she just got back results of her latest blood tests: Nothing in danger zones; good cholesterol a little low; bad cholesterol a little high. RantWoman could certainly stand to exercise more. RantWoman will consider tweaking her consumption of eggs and butter, though just getting more exercise sounds like more fun.

Now the basics of the recipe:
Preheat oven to 350 degrees

1 cup margarine*
1 cup peanut butter^
1 cup dark brown sugar
2 eggs
1 tsp vanilla
Cream above ingredients together; use margarine wrappers to grease baking sheet(s). If the margarine is at room temperature and you want exercise, just do this by hand; RantWoman usually uses her mixer, but see note about more exercise.

3 c sifted flour#
2 tsp baking soda
generous 1/3 c wheat germ
Mix dry ingredients into the butter peanut butter egg mixure

Dough should be stiff enough to roll into balls easily with your hands. Walnut-sized balls will make lovely small cookies. Place the balls on the cookie sheet. Use the tines of a fork to press criss-crosses into the dough. Bake 8-10 minutes. The bottoms of the cookies should be slightly brown. If a pan or two gets too dark, use those for dunking.

*RantWoman baked these once with half butter and actually did not like them as well as when she just uses decent corn oil or canola margarine. RantWoman really dislikes margarine brands that overdo whatever chemical it is that has the buttery taste but causes workers in microwave popcorn plants bad lung problems if they breathe it all day.

^RantWoman is a snob about what she will use for peanut butter sandwiches. She tends to favor Adams Old Fashioned or the fresh grind from her neighborhood food co-op. For cookies though, sorry world, RantWoman just uses what's cheap.

#RantWoman sometimes just makes these with half all-purpose and half whole wheat flour. In that case maybe two tablespoons of wheat germ is enough. If you use only all-purpose flour, definitely use the generous 1/3 cup of wheat germ.

This will make 6-7 dozen smallish cookies. They freeze beautifully and can be packed equally well in lunchbox-sized bags or in larger quantities for sharing.