I have boxes of mini wheats to use up that I received from my food bank. Shredded wheat is a real challenge to find recipes to use up cereal that would go stale. I found a recipe on Post Cereal website that I have adapted. The first time I made this cookie it was too sweet for our taste. Also many who have a very frugal budget may not have dried cherries like the recipe called for. You can make them with raisins which is less expensive then dried cherries and easier to find.
The recipe didn’t tell you how fine to crush your mini wheats. I used a food processor and pulsed until they looked like they were in little bits. You could also just put them in a baggie and roll a rolling pin over them until they are in small pieces. I then measured them after they were crushed.
It makes a thick dough and the wheat cereal remains crunchy. I thought the cereal would get soft but I realized there was no milk or water in the batter for the cereal to absorb. You have to leave the cookies on the baking sheet for about 5 minutes before removing because they are really soft coming out of the oven. The wheat cereal gives the cookies a nice crunch. If you have other dried fruit that you can use or nuts, this will also make a wonderful tasting morning treat. You don’t have any trouble getting the kids to eat these even though they don’t like the cereal. The trick is not letting them see you make them.
Mini Shredded Wheat Breakfast Cookies
- 1-1/2 cups flour
- 1 tsp. baking soda
- 1-1/2 cups (3 sticks) margarine
- 1/2 cup granulated sugar
- 2/3 cup firmly packed brown sugar
- 1 egg
- 1 tsp. vanilla
- 2 cups mini wheat cereal crushed
- 2 cups quick-cooking oats
- 1 cup dried cherries (optional) or
- 1 1/2 cups raisins (optional)
Preheat oven 375 degrees.
Sift flour and baking soda in small bowl. Cream margarine,brown sugar and sugar in large bowl with electric mixer on medium speed until fluffy. Blend in egg and vanilla. Gradually add flour mixture, beating well after each addition. Stir in crushed cereal, oats and fruit.
Drop by rounded tablespoons onto ungreased cookie sheets.
Bake at 375°F for 10 minutes or until lightly browned. Cool 5 minute. Remove from cookie sheets. Cool completely on wire racks. Makes about 3 dozen cookies.