Wheaties Cookies
Wheatie Cookies
Yield: 5 dozen cookies
Prep time: 30 MinCook time: 12 MinTotal time: 42 Min
An Arnesen staple amongst the grandkids. These cookies are majorly addictive and should be enjoyed any time of year.
Ingredients
Cookies
- 1 c shortening
- 1 c brown sugar (light or dark)
- 1 c white granulated sugar
- 2 eggs (room temperature)
- 2 c shredded coconut
- 2 c unbleached all-purpose flour
- 1 tsp baking soda
- 1 tsp baking powder
- 1/2 tsp kosher salt
- 1 tsp vanilla extract
- 2 c Wheaties cereal (not crushed)
Instructions
- Place rack in the center of the oven. Preheat oven to 350 degrees F.
- In a medium bowl, sift the flour, baking soda, baking powder, and salt together. Set aside.
- In the bowl of an electric stand mixer, fitted with a paddle attachment, beat the shortening and sugar until well incorporated and lighter in color, about 3 minutes.
- Incorporate the vanilla and eggs, one at a time, beating well after each addition. Be sure to scrape the sides of the bowl well.
- Pause mixing and add the coconut and flour mixture. Mix cautiously, just until combined. Do not overmix!
- Remove the bowl from the mixer. Stir in uncrushed Wheaties by hand.
- Lay silpat or parchment paper onto baking sheets.
- Form the dough into 2 tbsp balls, using ice cream scoop or 2 spoons. Place each ball about 2 inches apart on the prepared baking sheet.
- Bake until golden and puffed, for 12 min, rotating the pan half way through baking. Do Not over bake!
- Allow cookies to cool on baking sheet for 2-3 minutes, before removing to a wire cooling rack.
- Cookies can be enjoyed immediately or stored in an airtight container for several days.