I get in the mood for things like most people. And, on this particular day of the birth of these crookies, I was in the mood for a chewy somewhat ‘healthy’ nutty crunchy cookie to go with my coffee for the next few mornings. I knew that oatmeal, brown sugar, nuts, and dates would be like a ‘granola’ bar. And, that wheat germ would add some nutritional value.
These little critters are just so darn good. I’m doing this recipe post 3 days after making them, and, yes, they’re still delicious. I just crookie binged and ate five of them! Not too sweet, you can taste the nuttiness that comes from the walnuts and wheat germ. Then there’s a slight caramel taste with the brown sugar. Luckily this recipe made a lot of crookies, so two lucky people each got one dozen. I took a dozen to the consignment store where I go to find treasures, then the other dozen went to a person who was doing some repair work in the house the day I made the crookies.
Now, why did I call them ‘cRookies’ and not just cookies? Well, when the first baked batch came out of the oven, they had the most glorious crunch on the exterior. Tiny peaks and valleys formed from dolloping them with the spring scoop spoon (like a mini-ice cream scoop) onto the baking sheet. When you store in airtight containers the crookies, after a while, this crunch softens. Still great, they’re perfect with that cup of coffee in the morning. Or a cup of hot tea in the late afternoon!
- Preheat oven to 350
- ¾ cup dark brown sugar + 2 Tbl. water
- 1 Tbl. vanilla
- 1/3 cup coconut oil
- 2 eggs
- 2 bananas, cut in small pieces
- ¼ cup wheat germ
- 2 cups old fashioned oats
- ½ cup yogurt, plain
- ½ tsp. salt
- 1 cup sifted all-purpose flour
- ½ cup dates, pitted & chopped into small pieces
- 1 cup walnuts, chopped
- 2 Tbl. powdered sugar (optional)
- Combine in a medium mixing bowl the brown sugar and water and dissolve. Add the vanilla, coconut oil, eggs and blend together well. Add the bananas and blend.
- In a large mixing bowl, add the wheat germ, oats, yogurt and salt and blend into ta thick mixture. Add the wet ingredients from the medium bowl and blend together well.
- Sift in the flour and blend. Add the dates and walnuts and blend. Cover with plastic wrap and let the mixture sit about 15-20 minutes.
- Using a spring scoop (about 1 to 1 ½ heaping tablespoons) and place the cookie dough (about one inch space between each cookie) on a parchment paper covered cookie sheet. Bake in a preheated 350 oven for 10-12 minutes.
- Remove and let cool on a rack for about 5 minutes. Dust with powdered sugar (optional). Ready to eat!
Keep cookies in an airtight container. They're good for several days.