"The Breakfast of Champions' Cookies"

Dale Waters


These cookies got their name because I use wheaties. They disappear fast, so you might want to make a double batch. The dough freezes well.

pinch tips: How to Melt and Soften Butter


1 1/4 stick
stick of butter, softened
1 1/4 c
brown sugar, firmly packed
1/4 c
white sugar
1 Tbsp
vanilla extract
1 1/4 c
all purpose flour
1/4 tsp
1/2 tsp
baking powder and baking soda
1 Tbsp
1 tsp
either pumpkin or apple pie spice
1 tsp
1 c
crushed wheaties
1 c
shredded coconut
1 c
chopped walnuts or pecans
3/4 c

Directions Step-By-Step

Preheat oven to 340 if you are using dark sheets or 350, if shiny. Make sure rack is in middle of the oven. (I use 15x10 sheets, because 2 fit on the rack perfectly!)
Sift flour, salt, baking powder and soda and all spices together. Combine Wheaties, coconut, nuts and craisins in another bowl.
Cream the butter and sugars. Add the egg and vanilla, mix. Add flour in batches and mix.

Add Wheaties mixture in batches as it is going to get hard to get the mixture to combine, but it will.
Chill the dough for about 20 minutes. Scoop about 1 heaping tsp. of dough and shape into balls. I usually put 10 balls per sheet (they will spread) and place 2 cookie sheets side by side on the rack.
Bake 11 minutes or maybe 12, but you don't want them too dry. They should be a little chewy.

About this Recipe

Course/Dish: Cookies