These cookies are both chewy and crunchy thanks to the oats and coconut inside and the crispy Wheaties flakes outside. The high amount of sugar also contributes to a softer cookie. You could probably lower the sugar to 3/4 cup each and replace with more flour and/or oatmeal if you wanted a less chewy cookie. I remember my mother baking these with a maraschino cherry half placed in the center. They don't travel as well with the cherry, however.
Preheat oven to 375°F
3/4 cup butter
1 cup brown sugar
1 cup sugar
2 eggs
1 cup shredded coconut
1 cup old fashioned oatmeal (not quick cook)
2 cups flour
1/2 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
2-3 cups crushed Wheaties for coating rolled dough.
20 maraschino cherries (optional)
Roll cookies into 1 1/4 inch balls and then roll in crushed Wheaties until well covered. Bake 10-13 minutes on ungreased sheets until centers no longer look raw (a little moist is fine) and edges are dark golden brown.
Makes approximately 27 cookies.
Ingredients for Wheaties Cookies.
Beat butter until fluffy.
Add sugar to butter and eggs and beat until fluffy.
Scrape bottom of bowl with spatula to thoroughly mix.
Scrape bottom of bowl with spatula to thoroughly mix.
Add 1 cup coconut to dough.
Add oats to egg, sugar and butter mix.
Add baking powder to flour.
Add baking soda to flour.
Add salt to flour mixture.
Gently mix flour, baking soda, baking powder and salt until blended.
With mixer on low, slowly add flour, baking soda, powder and salt mixture. until just blended.
Crush Wheaties with bottom of glass or your hand.
Roll dough in to 1 1/4 inch balls.
Gently drop the rolled dough into crushed Wheaties. Rotate and continue until completely coated.
Space dough evenly on cookie sheet with room to spread.
Wheaties Cookies in oven.
Let cookies cool one minute on cookie sheets.
Transfer cookies to cooling rack.
Wheaties Cookies.
