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½ cup butter
1/3 cup sugar
½ cup light brown sugar
1/3 cup smooth peanut butter (natural style not Skippy’s)
¼ cup all purpose unbleached flour
½ cup whole wheat flour
¼ cup wheat germ
1 cup rolled oats
½ teaspoon baking soda
¼ teaspoon salt
6 ounces semi-sweet chocolate chips
Preheat oven to 350°. In a large bowl with an electric mixer on medium speed, beat butter with sugars until smooth. Beat in egg, peanut butter, and vanilla until well blended.
In another bowl, whisk together flours, wheat germ, oats, baking soda, and salt; stir or beat into butter mixture until smooth, scraping down sides of bowl as needed. Stir in chocolate chips.
Spread dough evenly in a buttered 8-inch square baking pan. Bake until pale golden brown, 25 to 30 minutes. Let cool on a rack about 10 minutes, then cut into 12 pieces. Let cool completely.
Pedroncelli Winery ~ A Sonoma County Tradition Since 1927