I got this recipe from one of those "Christmas Cookies 2003" magazines you can buy at the checkout counter in October. They are delicious and wonderfully crunchy! The original recipe called for red and green M & M's, but I found the milk chocolate was too sweet here. Your opinion may differ.

Jumbo Multigrain Cookies

⅔ C butter, softened
¾ C sugar
½ C brown sugar
½ tsp baking soda
½ tsp cinnamon
1 egg
1/3 C oil
¼ C honey
1 tsp vanilla
1 ¼ C all-purpose flour
½ C toasted wheat germ
2 ½ C rolled oats
2 C chocolate chips

Preheat the oven to 350°F. In a large mixing bowl beat butter until fluffy. Add sugars, baking soda and cinnamon; beat until combined. Beat in egg, oil, honey, and vanilla until combined. Beat in flour and wheat germ. Stir in oats and chocolate.

Place ¼-cup mounds of dough about 4 inches apart on an ungreased cookie sheet; slightly flatten each dough mound. Bake about 12 minutes or until golden brown. Cool for 2 minutes on sheet, then remove to cooling rack and cool completely.

Makes 24 jumbo cookies. Store in an airtight container, layered with wax paper, up to 3 days or freeze for up to 3 months.

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