WHEATIES DROP COOKIES

According to Friend and Cafe Treats Baker, Dorene, these cookies are fast and easy to make and kids love them. I'm not a kid anymore, but I did like them.

Dorene took a few liberties with the recipe like substituting butter for shortening that the original recipe called for. That would have made a difference in the look of the cookies as cookies made with butter spread more than those made with shortening. She also omitted the nuts because the Cafe Treats are a nut-free zone so that would change the taste and the looks of the cookies from what they were meant to look like. She also used a generic wheat flakes for the Wheaties, but I don't think that would make too much of a difference except in the cost of the ingredients in the cookies.

My review would include that they were a moist, soft, flavorful cookie, even adults can enjoy.

 

PRINT RECIPE.

WHEATIES DROP COOKIES

1     cup butter, 2 sticks, softened

1/2  cup sugar

1/2  cup light brown sugar

2     eggs

1     cup sour milk

2     cups sifted flour

1/2  teaspoon soda

1/2  teaspoon salt

1     teaspoon cinnamon

1/2  teaspoon nutmeg

1/2  teaspoon cloves

3/4  cup coarsely chopped nuts (optional)

1     cup cut-up raisins

3     cups Wheaties cereal

Mix thoroughly the shortening, sugars, and eggs.

Stir in milk.

Sift together the dry ingredients - flour, soda, salt, cinnamon, nutmeg, and cloves. Add to creamed mixture.

Stir in the nuts, if using, and raisins.

Fold in the Wheaties.

Chill the dough for about an hour.

Preheat the oven to 400 degrees F. Lightly spray cookies sheets. Drop dough by teaspoonfuls about 2 inches apart. (rounded teaspoonful)

Bake for 10 to 12 minutes, until when touched lightly with finger, no imprint remains.

Cool on a wire rack.

The recipe says they freeze well. I would recommend using wax paper between the layers though.