The Cookie of Champions
You could still eat the cookie of champions for breakfast, but these Wheaties cookies taste great anytime. With a winning combination of oats, chewy coconut and crispy Wheaties, there’s something in this cookie to appeal to everyone.
I first made this recipe in the mid 1970’s with my mom, who would place a maraschino cherry in the middle of each cookie. Two decades went by before I made them again after noticing the hand-written recipe in one of my old cookbooks. In the last couple years I have started making them more often since my son really likes them. Unless you are a true Wheaties champion and plan on eating the remaining Wheaties cereal for breakfast, get the smallest box you can find. You could also substitute another flaky, crispy cereal of your choice—but wouldn’t that be cheating?
Ingredients for making Wheaties Cookies.
Mix butter, eggs, brown sugar and granulated sugar together until blended.
Add 1 cup coconut.
Add 1 cup old fashioned oats.
Mix together flour, baking powder, baking soda and salt before slowly adding to dough.
Crush Wheaties with hand or bottom of glass until pea-sized.
Roll dough into ball and drop gently into crushed Wheaties repeatedly to coat.
Bake for approximately 10 – 12 minutes until center no longer looks raw and edges are browned.
After letting cool for 1 minute on cookie sheets, transfer cookies to cooling racks.
The recipe pictured above, with detailed instructions and complete photo gallery, can be found on the Wheaties Cookies recipe page.
