Wheaties Drop Cookies
Wheaties Drop Cookies are hearty, nutty treats with a hint of cinnamon and spices, perfect for snack time, offering a crispy texture combined with chewy raisins and nuts.
Ingredients
Instructions
- Mix the soft shortening, sugar, and eggs together.
- Stir in sour milk.
- Sift together flour, baking soda, salt, cinnamon, nutmeg, and cloves.
- Add dry ingredients to the mixture and stir well.
- Stir in nuts and raisins.
- Fold in Wheaties cereal.
- Chill the dough for about 30 minutes.
- Drop by teaspoonfuls onto a greased baking pan, about 2 inches apart.
- Bake at 350°F (175°C) for 10 to 12 minutes or until golden brown.
Tips & Substitutions
For a delicious twist, consider substituting half of the shortening with unsweetened applesauce to reduce fat. If you don't have sour milk, you can create a substitute by adding 1 tablespoon of vinegar or lemon juice to 1 cup of regular milk and letting it sit for 5 minutes. Ensure the dough is chilled to prevent spreading during baking, resulting in thicker cookies.
Serving Suggestions
These cookies are perfect as a snack or dessert and pair beautifully with a glass of cold milk or coffee. For an extra treat, try serving them alongside My Favorite Cranberry Salad for a refreshing contrast. They also make a great addition to holiday cookie platters or as a sweet offering at brunch gatherings.
Storage & Reheating
Store leftover Wheaties Drop Cookies in an airtight container at room temperature for up to a week. For longer storage, you can freeze them in a zip-top bag for up to three months. To reheat, simply place them in a preheated oven at 350°F (175°C) for about 5 minutes to restore their softness.
Nutrition & Diet Analysis (per serving)
Each serving of Wheaties Drop Cookies contains roughly 147 calories, with 2g protein, 19g carbohydrates, and 8g fat.
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use whole wheat flour instead of all-purpose flour?
Yes, you can substitute whole wheat flour for all-purpose flour, but it may change the texture slightly, making the cookies denser. Consider mixing half whole wheat and half all-purpose flour for a balanced result. This will add a nutty flavor while maintaining some lightness.
What can I use instead of raisins?
If you prefer a different dried fruit, you can substitute raisins with dried cranberries, chopped dates, or even dried apricots. Each option will give a unique flavor to the cookies, enhancing their sweetness and adding a delightful chewiness.
How do I know when the cookies are done baking?
The cookies are done when they are golden brown around the edges and slightly soft in the center. They will continue to firm up as they cool on the baking sheet. Keep a close eye on them during the last few minutes of baking to avoid over-baking.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).