Total Time
1hr 30mins
Prep 30 mins
Cook 1 hr

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.

Ingredients Nutrition


  1. Preheat the oven to 350 degrees, and lightly grease a large baking sheet or two.
  2. Combine the shredded wheat and 1/2 cup of the chocolate chips in the food processor. Blend until it is finely ground.
  3. Cream together the butter and the two sugars in a very large bowl.
  4. Beat in the eggs and vanilla.
  5. Add the flour, baking powder, baking soda, and salt.
  6. Stir in the shredded wheat mixture.
  7. 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.
  8. Drop by flat tablespoons onto the lightly greased baking sheets and pop them into the oven.
  9. 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.
  10. Pull them out when the edges are slightly browned and the middle looks soft and squishy, but isn't doughy.
  11. 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.


Most Helpful

Woot, another recipe made for getting rid of cereal I don't like (been a fanatic of these for a long while lol). Here is my version: I had no baking powder, so I didn't use it, not sure how it would've affected my cookies, but they came out fine. I used Cinnamon shredded wheat, crushed finely. I only used 3/4 brown sugar since I figured the cereal had sugar also. I used about 1/4 butter and 3/4 cup applesauce for a healthier version (and I also didn't have enough butter). I also added 1/4 c. wheat since it was wet and me being paranoid, I wanted the batter to be thicker. And instead of chips, I added 2 small apples, chopped. Result: yummy cookies that didn't expand but rose like biscuits. The cookies were not aesthetically pleasing, but were really delicious. They were really soft and dense cookies also. These were really good, next time I'll try the recipe as intended and maybe add walnuts. This one's a keeper.

TrueGoodness July 14, 2009

Yum! I bought some generic shredded wheat and they were not very tasty . I didn't want to have them go to waste so I found this recipe. I didn't have a full cup of butter so I subbed in so peanut butter . about 2/3 cup butter and 1/2 cup peanut butter. This makes a lot of cookies but they are delicious and have a wonderful crispy ness to them . I think they also will be good with fruit as others have suggested and since i still have a half a box of shredded wheat to use up I'll try a fruity variation next .

Saltygal June 06, 2014

I was looking for a breakfast recipe that would use up the 'dreaded' wheat cereal that my kids refused to eat. Since this was to be a breakfast cookie recipe I tweaked it a little. Instead of butter I used coconut oil. Love the flavor of coconut oil! Did not use chocolate chips. Ditched the white sugar and used only the brown - again these were breakfast not dessert. I also chose to use 1 cup of oatmeal instead of 1 of the cups of flour (I used whole wheat flour) Then added apple slivers and 1/2 t of cinnamon. Other than that, I followed the recipe to a 'T'!! lol. Kids and I loved these.

Amy in Kansas May 22, 2014

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