Shredded Wheat Cookies Recipes

Steps:

• 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.

Steps:

• Preheat oven to 350 degrees.
• Process shredded wheat and 1/2°C chocolate chips in food processor until finely ground.
• Beat together butter, applesauce, stevia, eggs, and vanilla.
• Add flour, baking powder, baking soda, and salt.
• Mix in shredded wheat mixture, remaining chocolate chips, and nuts.
• Drop by tablespoons onto greased pan and flatten out (these do not spread very much).
• Bake 8-10 minutes or until edges are light brown and cookie is set.

Steps:

• Step One: Preheat oven to 350 degrees Fahrenheit. In a mixer blend together butter, eggs, and vanilla.
• Step Two: In a separate bowl mix together flour, baking soda, baking powder, salt, and cinnamon. Add to butter and egg mixture in the mixer and mix well.
• Step Three: Measure out about three cups of Honey Shredded Wheat and put it in a plastic bag. With a rolling pin crush the cereal until the biggest pieces are about the size of a rolled oat.
• Step Three: Add the crushed Honey Shredded Wheat and the rolled oats into the mixer with the rest of the ingredients. Mix Well.
• Step Four: Mix in raisins.
• Step Five: Scoop out two tablespoons of dough at a time for each cookie. Form into a ball shape with your hands. Set only nine balls of dough to each tray.
• Step Six: Put them in the oven on the middle rack and bake for about 12 minutes. Let them cool on a tray for a few minutes before you take them off. Make sure to lay the cookies flat once you scoop them off the tray until they have completely cooled off.
• Enjoy!

Steps:

• Mix together the butter, peanut butter, granulated sugar, and brown sugar until creamy.
• Add eggs and vanilla and beat until light.
• Sift the flour with the soda and salt; stir into creamed mixture until well blended.
• Lightly mix in the shredded wheat and peanuts.
• Drop rounded teaspoonfuls of batter, about 2 inches apart, on ungreased cookie sheets. (This makes rather ragged cookies, so I like to roll them into balls first, but little pieces of shredded wheat DO stab a bit!) Using the tines of a fork, press dough flat in each direction to make a crisscross pattern on top of each cookie.
• Bake in a 350 degree oven for about 10 to 12 minutes or until lightly browned.
• Makes about 8 dozen cookies.

Steps:

• In a large bowl, pour boiling water over cereal. Add the molasses, shortening and salt. Let stand until mixture cools to 110°-115°, stirring occasionally. , In a bowl, dissolve yeast in warm water. Add cereal mixture and 3 cups flour. Beat until smooth. Stir in enough remaining flour to form a soft dough (dough will be sticky). , Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour. , Punch dough down. Turn onto a lightly floured surface; divide in half. Shape into loaves. Place in two greased 9x5-in. loaf pans. Cover and let rise until doubled, about 1 hour. , Bake at 375° for 30-35 minutes or until golden brown. Remove from pans to wire racks. Brush with melted butter if desired. Cool.

Steps:

• Combine butter, peanut butter, cocoa, milk, and vanilla in a saucepan over medium heat.
• When the mixture has reached a soft boil, stir in sugar.
• Stir the boiling mixture for 1 minute, to ensure sugar has dissolved.
• Remove from heat, and stir in Shredded Wheat. Eyeball the amount, and adjust until you reach the desired consistency. In order to form the nests, it will need to be shapeable.
• Spoon 1 tablespoon of the batter on a sheet pan lined with wax paper, shape the nests, making a hole in the center for the "eggs". Gently press the 2-3 jellybeans in the nest.
• Refrigerate the cookies for at least 2 hours before serving. After this time they can be left in the fridge, or stored at room temperature in airtight containers.

Steps:

• Combine brown sugar, honey, and peanut butter in a microwave-safe glass or ceramic bowl. Melt the peanut butter mixture microwave in 30 second intervals, stirring after each melting, for 1 to 2 minutes (depending on your microwave). Stir in cereal and raisins.
• Press cereal mixture into an 8 inch square pan sprayed with non-stick spray. Cool and cut into bars.