Name: Wheaties Cookies
Prep time: 30 min
Cook time: 12 min
Total time: 42 min
Yield: 5 dozen cookies
Ingredients: 1 c shortening; 1 c brown sugar (light or dark); 1 c white granulated sugar; 2 eggs (room temperature); 2 c shredded coconut; 2 c unbleached all-purpose flour; 1 tsp baking soda; 1 tsp baking powder; 1/2 tsp kosher salt; 1 tsp vanilla extract; 2 c Wheaties cereal (not crushed)

Instructions

Place rack in the center of the oven. Preheat oven to 350 degrees F.
In a medium bowl, sift the flour, baking soda, baking powder, and salt together. Set aside.
In the bowl of an electric stand mixer, fitted with a paddle attachment, beat the shortening and sugar until well incorporated and lighter in color, about 3 minutes.
Incorporate the vanilla and eggs, one at a time, beating well after each addition. Be sure to scrape the sides of the bowl well.
Pause mixing and add the coconut and flour mixture. Mix cautiously, just until combined. Do not overmix!
Remove the bowl from the mixer. Stir in uncrushed Wheaties by hand.
Lay silpat or parchment paper onto baking sheets.
Form the dough into 2 tbsp balls, using ice cream scoop or 2 spoons. Place each ball about 2 inches apart on the prepared baking sheet.
Bake until golden and puffed, for 12 min, rotating the pan half way through baking. Do Not over bake!
Allow cookies to cool on baking sheet for 2-3 minutes, before removing to a wire cooling rack.
Cookies can be enjoyed immediately or stored in an airtight container for several days.