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Blog

Light and Crispy Shredded Wheat Chocolate Chip Cookies

Patricia Reitz

Shredded wheat Chocolate Chip Cookies ButterYum
Shredded wheat Chocolate Chip Cookies ButterYum
Shredded wheat Chocolate Chip Cookies ButterYum id=
Shredded wheat Chocolate Chip Cookies ButterYum id=

Our family likes miniature frosted shredded wheat cereal - unfortunately, there's always a huge pile of crumbs at the bottom of the box that nobody wants to eat. So I started saving the crumbs in hopes of figuring out a way to somehow use them. Then, one day while walking through the grocery store, I noticed a "store brand" of these mini cereal bites had a chocolate chip cookie recipe written on the side of the box. I decided to give the recipe a try and they were a big hit, so now I don't mind that pile of uneaten crumbs at the bottom of each box.

Unlike traditional chocolate chip cookies, these cookies bake up very crispy and as light as air (they're actually kind of hollow inside). Great for dipping into a tall glass of ice cold milk!

For a slightly healthier version, I replace 1/4 of the cereal crumbs with an equal amount of ground flaxseed, wheat germ, or a combo of both.

Light and Crispy Shredded Wheat Chocolate Chip Cookies

makes about 2-3 dozen cookies

1 cup finely processed frosted shredded wheat crumbs

1 cup semi-sweet chocolate chips

8 tablespoons butter

1/2 cup granulated sugar

1/2 cup firmly packed brown sugar

1 egg

1 teaspoon pure vanilla extract

1 cup all-purpose flour

1/2 teaspoon baking soda

1/2 teaspoon baking powder

1/4 teaspoon salt

Heat oven to 375F. Process cereal crumbs in a food processor or blender until finely ground. In a large bowl, cream butter and sugars until well blended; add eggs and vanilla and mix well. In a medium bowl, combine flour, salt, baking soda, and baking powder; add to flour mixture and stir to combine. Add chocolate chips. Drop by rounded tablespoon onto a lightly greased cookie sheet and bake for 10-12 minutes. Cool completely; store in an airtight container.

Note: For a slightly healthier version that doesn't affect the flavor or texture of these cookies at all, replace 1/4 cup of the cookie crumbs with an equal amount of wheat germ, ground flaxseed, or a combination of both.

Recipe can be doubled, but only if you plan to bake the cookie dough right away (dough get's dry as it sits).