Honey Shredded Wheat Oatmeal Raisin Cookies |
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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 4 |
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These cookies are by far the bast oatmeal raisin cookies I have ever tried. The Shredded Wheat gives it an extra chewiness that I always try to find in this type of cookie. I came up with this idea on accident. I was making oatmeal raisin cookies and I didn't have enough oats. So rather than run to the store, I decided to improvise. Best moment of laziness I'll ever have. Ingredients:
1 cup butter (two sticks softened) |
2 large eggs |
2 teaspoons vanilla extract |
2 cups all-purpose flour |
1 teaspoon baking soda |
1 teaspoon baking powder |
1 teaspoon salt |
1 teaspoon cinnamon |
1 cup rolled oats (not instant) |
3 cups of honey shredded wheat (coarsely ground) |
1 1/2 cups raisins |
Directions:
1. Step One: Preheat oven to 350 degrees Fahrenheit. In a mixer blend together butter, eggs, and vanilla.
2. 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.
3. 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.
4. Step Three: Add the crushed Honey Shredded Wheat and the rolled oats into the mixer with the rest of the ingredients. Mix Well.
5. Step Four: Mix in raisins.
6. 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.
7. 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.
8. Enjoy!
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