Shredded Wheat Cookies
photo by John S.
- Ready In:
- 1hr 30mins
- Ingredients:
- 11
- Yields:
-
48 cookies
- Serves:
- 48
ingredients
- 2 3⁄4 cups shredded wheat cereal (You can use plain or frosted or any fancy flavor you choose to take advantage of. The taste will obv)
- 2 cups milk chocolate chips, divided
- 1 cup butter, room temperature
- 1 cup granulated sugar
- 1 cup brown sugar, packed
- 2 large eggs
- 2 teaspoons vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1⁄2 teaspoon salt
directions
- Preheat the oven to 350 degrees, and lightly grease a large baking sheet or two.
- Combine the shredded wheat and 1/2 cup of the chocolate chips in the food processor. Blend until it is finely ground.
- Cream together the butter and the two sugars in a very large bowl.
- Beat in the eggs and vanilla.
- Add the flour, baking powder, baking soda, and salt.
- Stir in the shredded wheat mixture.
- Add the remaining chocolate chips. Feel free to experiment with adding other things like white chocolate or dark chocolate chips, nuts, M&M's, toffee pieces, anything you like.
- Drop by flat tablespoons onto the lightly greased baking sheets and pop them into the oven.
- Check them after 8 minutes or so. Depending on the pan you use, they could be done or it could take as much as 12-15 minutes.
- Pull them out when the edges are slightly browned and the middle looks soft and squishy, but isn't doughy.
- Make sure you cool them completely before packing in an airtight container. When they are suitable to pack, they can stay at room temperature for awhile.
Questions & Replies
Reviews
-
Woot, another recipe made for getting rid of cereal I don't like (been a fanatic of these for a long while lol). Here is my version: I had no baking powder, so I didn't use it, not sure how it would've affected my cookies, but they came out fine. I used Cinnamon shredded wheat, crushed finely. I only used 3/4 brown sugar since I figured the cereal had sugar also. I used about 1/4 butter and 3/4 cup applesauce for a healthier version (and I also didn't have enough butter). I also added 1/4 c. wheat since it was wet and me being paranoid, I wanted the batter to be thicker. And instead of chips, I added 2 small apples, chopped. Result: yummy cookies that didn't expand but rose like biscuits. The cookies were not aesthetically pleasing, but were really delicious. They were really soft and dense cookies also. These were really good, next time I'll try the recipe as intended and maybe add walnuts. This one's a keeper.
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Tweaks
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I was looking for a breakfast recipe that would use up the 'dreaded' wheat cereal that my kids refused to eat. Since this was to be a breakfast cookie recipe I tweaked it a little. Instead of butter I used coconut oil. Love the flavor of coconut oil! Did not use chocolate chips. Ditched the white sugar and used only the brown - again these were breakfast not dessert. I also chose to use 1 cup of oatmeal instead of 1 of the cups of flour (I used whole wheat flour) Then added apple slivers and 1/2 t of cinnamon. Other than that, I followed the recipe to a 'T'!! lol. Kids and I loved these.
RECIPE SUBMITTED BY
I have a new found passion for cooking. I live in a house of six people, so lots of guinea pigs to try my culinary masterpieces on. They are actually closer to culinary experiments of questionable edibility, but I am trying to be positive. And I am only fourteen, so I have some time to perfect my skills
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