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Shredded Wheat Cookies
This is how I get rid of our extra plain, boring shredded wheat that no one really wants to eat.They are crunchy, but still soft.To my taste buds, they fashion a taste somewhere in between peanut butter cookies and oatmeal cookies, but with a crunchy aspect to them, paired with a hint of chocolatey goodness.The baking time is for a couple batches, but it will vary depending on how big your oven and/or baking sheets are.
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Ingrediënten
- A bowl with a capacity of 2/3 liter containing shredded wheat cereal ( You can use plain or frosted or any fancy flavor you choose to take advantage of.The taste will obv )
- A bowl with a capacity of 1/2 liter containing milk chocolate chips, divided
- A bowl with a capacity of 1/4 liter containing butter, room temperature
- A bowl with a capacity of 1/4 liter containing granulated sugar
- A bowl with a capacity of 1/4 liter containing brown sugar, packed
- 2 large eggs
Bereiding
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Preheat the oven to 350 degrees, and lightly grease a large baking sheet or two.
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Combine the shredded wheat and 130 liter of the chocolate chips in the food processor.Blend until it is finely ground.
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Cream together the butter and the two sugars in a very large bowl.
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Beat in the eggs and vanilla.
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Add the flour, baking powder, baking soda, and salt.
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Stir in the shredded wheat mixture.
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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.
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Drop by flat tablespoons onto the lightly greased baking sheets and pop them into the oven.
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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.
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Pull them out when the edges are slightly browned and the middle looks soft and squishy, but isn't doughy.
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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.
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