Cookies of Champions (Wheaties Cookies)

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Bio: Mary Doll Luther

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I'm not sure if Mary Doll came up with the title "Cookies of Champions" for this recipe or not, but I like to think that she had a good sense of humor. No doubt a resilient and independent woman, Mary came to California in the late 1930s from the Midwest to start a new career. Her girls clothing store remained open for 30 years in Santa Maria, a constant in her life and community during a time of much change. This is speculation, of course, but I imagine that Mary would have had great charisma and charm to not only be a successful businesswoman but also a deeply invested civic leader.

The first mention that I have found of this type of cookie is from a Betty Crocker cookbook called Your Share: How to Prepare Appetizing, Healthful Meals With Foods Available Today.  Published in 1943, this was a war-time rationing cookbook that offered guidance on how to stretch scarce ingredients.  Sections included quips like "Call Vegetables into Service" and "Spread the Butter Thin." A recipe for Wheaties-Coated Cookies can be found along with Wheaties Muffins and Kix Bars in the section "Make the Most of Cereal Foods." Though this recipe differs slightly from Mary's recipe and calls for each cookie to be coated in Wheaties prior to baking rather than folding the cereal in, the basic cookie is similar.

Overall, this is a solid coconut cookie. The Wheaties cereal is added as a mix-in to the dough, which gives the cookie a nice crunch but really doesn't take away from the existing coconut flavors or the soft and chewy texture. It was suggested to me that adding another flavor, like chocolate, would add some dimension, and after trying the recipe with the addition of both chocolate and caramel the resulting flavor was similar to the Caramel deLites (formerly Samoas) Girl Scout Cookie.

You can find the recipe for Cookies of Champions below. Let us know what you think...

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Bio: Mary Doll Luther

Cookies of Champions

Servings: 12 to 18 cookies

Prep Time: 20 min

Cook Time: 10 to 12 min

Total Time: 30 to 40 min

Ingredients:

• 1 cup brown sugar

• 1 cup white sugar

• 1 cup shortening

• 2 eggs, lightly beaten

• 1 teaspoon vanilla

• 2 cups flour

• 1/2 teaspoon baking powder

• 1 teaspoon baking soda

• 1/2 teaspoon salt

• 1 to 2 cups of sweetened, shredded coconut

• 2 cups Wheaties cereal

  
  

Instructions:

1. Preheat oven to 350 degrees.

2. In a large bowl, sift together flour, baking powder, baking soda, and salt. Set aside.

3. Using a stand mixer, cream together sugars and shortening.

4. Add in eggs and vanilla until combined.

5. Add in flour mixture gradually until combined.

6. Fold in coconut and Wheaties.

7. Drop by teaspoon onto cookie sheet.

8. Bake in preheated oven for 10-12 minutes.

Notes:

1. Mary's original recipe called for a can of moist coconut, the equivalent of which today would be sweetened shredded coconut.

2. I used more than a teaspoon to portion my cookies; maybe more like two teaspoons. If you make larger cookies, you will need to adjust the bake time and add a couple of minutes until the edges have lightly browned.