Butterscotch, Pecan & Toasted Wheat Germ Cookies

Ingredients

• 1 teaspoon baking soda 
• 1.5 cups butterscotch morsels 
• 2 large eggs 
• 1 cup granulated sugar 
• 1 cup brown sugar light packed
• 1 cup pecans toasted chopped
• 2 cups cooking oats instant quick (not )
• 8 ounces butter unsalted salted room temperature fine (though would be )
• 2 teaspoons vanilla extract 
• 0.5 cup wheat germ toasted
• 6.8 ounces flour whole wheat white all-purpose

Equipment

• bowl
• baking sheet
• oven
• blender
• stand mixer

Directions

1. Preheat oven to 350 degrees F.In the bowl of a stand mixer, beat the butter until creamy.
2. Add both sugars and continue beating until creamy. Beat in the vanilla.
3. Add the eggs and beat until mixture is lighter in color and fluffier (about 2 minutes). Beat in the salt and baking soda. Using lowest speed of the mixer or by hand, stir in the flour. When flour is incorporated, stir in the wheat germ, oats, pecans and butterscotch morsels.Drop dough by rounded teaspoons, spacing about 2 1/2 inches apart, on ungreased cookie sheets.
4. Bake cookies for 12-15 minutes (I liked them best at 1
5. or until nicely browned around the edges.
6. Let cool on baking sheet for five minutes, then transfer to a rack to cool completely. Cookies should crisp as they cool. Makes about 64.