Jennifer Garner's Pretend Cooking Show - Episode 31: Breakfast Cookies
#PretendCookingShow: Breakfast Cookies ☀️????
Breakfast cookies— they just make sense. ????????♀️????????????♥️
Sarabeth's Morning Cookies
Ingredients:
- 1 cup unbleached all-purpose flour
- 3/4 tsp baking soda
- 1/2 tsp fine sea salt
- 1 cup old-fashioned rolled oats
- 1 cup finely crushed shredded wheat cereal
- 1/2 cup whole wheat flour
- 1/2 cup unsweetened shredded coconut
- 1/8 tsp nutmeg
- 1 tsp vanilla extract
- 1 tsp lemon zest
- 2/3 cup superfine sugar
- 2/3 cup packed light brown sugar
- 8 Tbsp unsalted butter, cut into 1/2 inch cubes, at room temp
- 2 large eggs, beaten, at room temp
- chocolate chips, if you want (♥️)
Directions:
1. Position racks in the center and top third of the oven. Preheat to 350º. Line four half-sheet pans with parchment paper.
2. In a medium bowl, whisk all-purpose flour, baking soda, and salt. Add oats, shredded wheat cereal, whole wheat flour, coconut, and nutmeg and mix well with your fingertips. In another medium bowl, rub the vanilla and lemon zest into the sugars until well combined.
3. In a third bowl, beat butter on medium-high speed until smooth, about 1 min. Gradually add sugar mixture and continue beating until smooth, about 2 mins. Gradually beat in eggs, scraping sides of the bowl occasionally. Reduce mixer speed to low and gradually add flour mixture, beating until just combined.
4. Using 1 1/2 inch ice cream scoop (or two spoons like Pat Garner and me! ????????♀️) portion the cookie dough onto prepared pans, placing cookies about 1 1/2 inches apart.
5. Bake cookies two pans at a time, switching and rotating positions of pans halfway through, until light golden brown, 15 to 17 minutes. Cool completely.
6. Yum.
Date: 23 March, 2021.
20-Minute WHOLE WHEAT PEANUT BUTTER CHOCOLATE CHIP COOKIES | Recipes.net
Make dessert guilt-free by making it a little healthier. These whole wheat peanut butter chocolate chip cookies are made with whole wheat flour which is a good source of protein and fiber. To make it even better, granulated white sugar is replaced with honey to make deliciously moist cookies.
???? Check the full recipe on how to make Whole Wheat Peanut Butter Chocolate Chip Cookies here:
Ingredients:
1½ cups whole wheat flour
½ tsp baking powder
½ tsp baking soda
6 tbsp smooth peanut butter
6 tbsp unsalted butter
4 tbsp honey
½ tsp vanilla extract
½ tsp almond extract
2 small eggs, or 1 tbsp egg beaters
⅓ cup dark chocolate chips
⅓ cup white chocolate chips
⬇️ How to make Whole Wheat Peanut Butter Chocolate Chip Cookies ⬇️
0:10 Preheat the oven to 350 degrees F.
0:14 Sift the flour, baking powder, and baking soda in a bowl. Set aside.
0:24 In a different bowl, combine and mix the peanut butter, butter, honey, vanilla extract, and almond extract. Stir until well blended.
0:34 Add the egg and mix until everything is uniform in color and has a smooth texture.
0:38 Slowly mix in the dry ingredients. Add the chocolate chips.
0:46 Form your cookies and put them on a greased cookie sheet.
0:52 Pop them in the oven and bake for 10 to 12 minutes. Let cool and serve.
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Shredded Wheat Cereal Breakfast Bars Recipe
Try this delicious breakfast cereal bar recipe and start your day the tasty way. Whip up a batch of Shredded Wheat® breakfast bars in 4 simple steps. Great to share when on-the-go or in a school pack lunch.
#shorts #short #ytshorts #ytshort #youtubeshorts #recipe #baking
INGREDIENTS
4 tablespoons orange or apple juice
25 g blanched hazelnuts and almonds
2 Shredded Wheat Original biscuit (45g), crumbled
20 g jumbo porridge oats
150 g dried apricots
75 g raisins
3 tablespoons sunflower seeds
PREPARATION
1. 5min
Add the Shredded Wheat and oats to a large pan and toast over a medium-low heat. Once golden and crisp, tip into a large mixing bowl and set aside.
2. 2min
Add the nuts and sunflower seeds to the same pan and toast over a medium-low heat for 2 minutes. Once golden, add to the bowl Shredded Wheat and oats.
3. 5min
Add the toasted mix to a food processor and pulse to chop coarsely – you may need to do this in two batches. Once chopped, add back into the mixing bowl.
4. 4min
Put the apricots, raisins and juice into a food processor and blend to a smooth puree. Pour over the dry mix and stir until well completely combined.
5. 60min
Spread the mix onto the lined baking tray - about 1.5cm thick – and chill for an hour until firm. When ready to serve, cut into 8 bars.
6. 1min
These tasty bars will keep in the fridge for up to three days in an airtight container.
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