What's a gal to do when someone gives her a box of shredded wheat cereal?
We're talking the unflavored, unsweetened, MASSIVE kind here, so if you were thinking about recommending eating it with some milk, don't waste your breath. Blech.
Rather than feed the birds, I made it my mission to find an edible way to make use of those dry, brittle biscuits. I was in a cookie kind of mood, and it didn't take long for my search to turn up a pretty decent-looking recipe.
As if the shredded wheat wasn't a good enough source of dietary fiber, there are also oats AND cherries in these little treats. Upon tasting one, I would never suspect that they're so nutritious. The cherries don't stand out much flavor-wise, but they contribute to a very unique texture. The chocolate chips are important for a bit of rich sweetness. My favorite part about this batch of cookies is actually due to the shredded wheat--they have a chewy crunchiness that I've never experienced in a cookie.
If you have a box of shredded wheat* on hand, give these a try--your colon will thank you.
*What's that you say? You only have frosted? Use 'em anyway, but cut back on the granulated sugar a bit.
Intestine-Friendly Cherry Chocolate Cookies
(inspired by this recipe)
Makes about 60 small cookies
- 1-1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1-1/2 cups butter, softened
- 2/3 cup granulated sugar
- 2/3 cup brown sugar, firmly packed
- 1 egg
- 1 teaspoon vanilla extract
- 2 cups crushed shredded wheat cereal
- 2 cups quick-cooking oats
- 1 cup dried cherries
- 1 cup milk or semi-sweet chocolate chips
Preheat your oven to 375 degrees F. Set aside a few ungreased cookie sheets.
Mix together the flour and baking soda in small bowl.
In a larger bowl, beat the butter with electric mixer until creamy.
Gradually add the sugars, beating until light and fluffy after each addition.
Blend in the egg and vanilla.
Gradually add the flour mixture, beating well after each addition.
Stir in the crushed cereal, oats, cherries, and chocolate chips.
Drop by rounded teaspoonfuls onto the cookie sheets.
Bake for 8 minutes or until lightly browned, rotating the pan halfway through baking.
Cool 1 minute on the pan, then carefully move the cookies from the cookie sheets onto wire racks.