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Ricotta Cheese & Wheaties Cookies

by on August 6, 2008 · 9 comments

The ricotta brownies didn’t work out, but as the day wore on, I became even more determined to get rid of the last small bit of ricotta cheese. At one point, it occurred to me that I had a dog who might like it, but that seemed like cheating. I had to do something with it, so I went to Recipezaar, selected “Ingredients” used the key word “Ricotta” and came up with an interesting cookie made with ricotta cheese and Wheaties cereal – another ingredient I was trying to use efficiently.

The recipe was posted by someone who hadn’t tried it, but another kind person left a 5 star review and pointed out how nutritious the cookies were. I had 40 minute to kill so I made a quick half batch of cookies. All in all, they were not bad. They’re definitely more of a breakfast or snack type thing and not a dessert – unless you like really dense/wheaty/cinnamony things for dessert. They kind of reminded me of muffin tops, actually…..just not quite as cakey. My only complaint was, they seemed strangely salty and I used the exact amount of salt called for.


Wheaties Cookies

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Published on August 6, 2008

{ 9 comments… read them below or add one }

JenJen August 6, 2008 at 5:37 pm

Oh well, good effort! They look like they taste good. Very inventive!

Priscilla August 6, 2008 at 7:41 pm

Hi Anna,

I have not tried ricotta cheese in cookies, but this gnudi (tender dumplings) is a great way to use up ricotta. I just used regular ricotta, not fresh. You can use any sauce you like, even plain old spaghetti sauce. The gnudi is what is special. The four star rating is well deserved.

Rina August 6, 2008 at 8:17 pm

I guessed wrong – I thought you were going to use the extra ricotta in another cheesecake! You are so resourceful. Just pulled a batch of your “One Bowl Chocolate Chip Cookies” (the last one you posted) out of the oven, they are yummy and sturdy.

Anna August 6, 2008 at 8:26 pm

Jen, they are inventive. I really enjoy reading Missy Lapine’s recipes. I have her first book, but havne’t bought the second one yet.

Priscilla, I have never heard of that type of ricotta based gnocchi. Interesting. That recipe got great reviews. The only problem is, I don’t eat mushrooms. I like the flavor, but not the texture.

Rina, I need to bake some more chocolate chip cookies too. I’m in the mood for some of the one bowl thin and buttery ones. The ones I always go back to.

Katrina August 6, 2008 at 8:53 pm

These look and sound really interesting and of course, I’m interested because they are healthy. I may play around with the recipe using cottage cheese (because I have some) and Raisin Bran. But if you read my blog today, I can’t until I finish cleaning T’s bedroom. Made a small amount of progress today!

Joanna August 6, 2008 at 9:59 pm

That’s a funny combination, especially since you made those Wheaties cookies and had to use those up. I had that problem today with an avocado that was going bad. I just made guacamole last week and didn’t want to make it again. Unfortunately, I don’t know what else to do with an avocado so looks like I’ll be eating more guacamole this week. haha

Michael-Ann August 6, 2008 at 11:17 pm

My family makes a good italian ricotta cheese cookie. It is just a pretty plain white cookie with frosting on top. They are actually really good, it can be a drop cookie or you can roll it out and make cut-outs with it. Kids love them. I’m not sure if they are healthier because of the ricotta, but maybe a little bit. I could dig out that recipe, because now I’m craving them and we’re having a party this weekend…..

Kim (ayankeeinasouthernkitchen) August 7, 2008 at 6:28 am

Good for you for not giving up! Ricotta is a great food and these sound good and good for you.

Randi August 7, 2008 at 8:58 am

Certain brands of ricotta tend to be really salty.

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