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Instant classic: Cream of Wheat cookies
I imagine these can be made with, say, Malt-o-Meal, too. I wanted to make something I could just pop in my mouth to stave off hunger, so I fudged this recipe. (Also, threadbanger? I love it.)
Cream of Wheat Drop Cookies
(Oven at 350)
-3/4 cup butter
-1 cup sugar (I used 1 cup xylitol, a natural, plant-based sugar substitute. It has the texture of sugar, just over half the calories, and no insulin rebound.)
-3/4 cup milk
-2 eggs
-1 tbsp molasses
-1/3 cup peanut butter
-1 3/4 cup flour
-1 teaspoon salt
-3/4 cup Cream of Wheat
Cream butter and sugar in a large bowl. Add eggs and molasses, continue to beat until creamy; add peanut butter. Incorporate flour, salt and CoW; beat until thoroughly mixed. You will end up with a super-fluffy, lemon-colored batter. It looks as though it will just puddle up as soon as it gets in the heat, but fear not.
Spoon onto parchment-covered sheet. Bake 12-15 minutes, cool.
These could, I suppose, benefit from some glaze or a sprinkling of sugar; they could be made into snickerdoodles or perhaps pressed flat for a crispy cookie. If you leave them be, they are surprisingly sturdy with a light crispness and the crunch of Cream of Wheat when you bite. Yummy.
Cream of Wheat Drop Cookies
(Oven at 350)
-3/4 cup butter
-1 cup sugar (I used 1 cup xylitol, a natural, plant-based sugar substitute. It has the texture of sugar, just over half the calories, and no insulin rebound.)
-3/4 cup milk
-2 eggs
-1 tbsp molasses
-1/3 cup peanut butter
-1 3/4 cup flour
-1 teaspoon salt
-3/4 cup Cream of Wheat
Cream butter and sugar in a large bowl. Add eggs and molasses, continue to beat until creamy; add peanut butter. Incorporate flour, salt and CoW; beat until thoroughly mixed. You will end up with a super-fluffy, lemon-colored batter. It looks as though it will just puddle up as soon as it gets in the heat, but fear not.
Spoon onto parchment-covered sheet. Bake 12-15 minutes, cool.
These could, I suppose, benefit from some glaze or a sprinkling of sugar; they could be made into snickerdoodles or perhaps pressed flat for a crispy cookie. If you leave them be, they are surprisingly sturdy with a light crispness and the crunch of Cream of Wheat when you bite. Yummy.