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Special K Cookies

by on March 30, 2009 · 17 comments

We went to visit my mother this weekend and she gave us a huge box of German cereal. It’s called “Multi-Fit” and it looks and tastes like Special K. I’m not sure why Austin grocery stores are selling German cereal, but I guess there’s demand because my mom said a friend told her about it and that it was cheap. This seems odd since it’s imported from Europe, but whatever. I was excited about having German cereal in the house.

After eating dry German cereal all weekend, I decided to bake some of it into cookies. Since it’s almost identical to Special K, I looked for recipes using that. This is the one I settled on and the cookies are pretty good. They’re the thick, chewy, hearty cookies you can really sink your teeth into. The coconut makes them special. If you try them, let me know.

Special K Chocolate Cookie

Special K Coconut Chocolate Chip Cookies Adapted from this one

1 cup plus 1 T. (135 grams) all purpose flour**
1/2 teaspoon (2 ml) baking powder
1/4 teaspoon (1 ml) baking soda
1/2 teaspoon (2 ml) salt
1 stick (114 grams) unsalted butter, room temperature
1/2 cup (100 grams) lightly packed brown sugar
1/2 cup (96 grams) granulated sugar
1 large egg
1 teaspoon (5 ml) vanilla
1/2 cup shredded, sweetened coconut, toasted** (40 grams)
3/4 cup toasted and chopped pecans (60 gram)
1/2 cup semi-sweet chocolate chips or chunks – more if desired
2 cups Special K cereal, lightly crushed after measuring

Thoroughly stir together the flour, baking powder, baking soda, and salt; set aside.

Cream butter and both sugars for 2 minutes using high speed of an electric mixer. Add egg and vanilla and beat on low speed just until egg is mixed in.

Add flour mixture and stir until almost fully blended, then add coconut, nuts, chocolate and cereal – continue stirring until all ingredients are mixed. Chill dough for 1 hour.

Preheat oven to 350 degrees F. Line 2 cookies sheets with parchment paper.

Scoop up dough with a tablespoon and shape into 1 inch ball. Bake on parchment lined cookie sheets for 12-15 minutes or until fully cooked.

Remove from sheet and let cool on a wire rack. Cool completely before eating. These taste much better after they’ve cooled.

Makes about 30 cookies

Note: I usually use 4.5 oz/130 grams flour per cup, but the cookies were a little thinner than I liked so I added some flour to the dough and got slightly thicker cookies. If you don’t use a scale and usually scoop your flour and pack it in a little or shake the cup, leave out the extra T flour. I think the original recipe was developed by someone who scooped flour with a pretty heavy hand.

To toast coconut and pecans, line a cookie sheet with parchment or foil. Spread pecans and coconut on lined cookie sheet and bake together for 8-10 minutes. Cool completely before chopping pecans.

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Published on March 30, 2009

{ 17 comments… read them below or add one }

VeggieGirl March 30, 2009 at 12:30 pm

Great, healthier cookie variety!

Sue March 30, 2009 at 12:55 pm

If I had some Special K or good German cereal in the house I would make these! The look really good!

Katrina March 30, 2009 at 1:08 pm

Mmmm! I’m about to make the new “perfect” CI’s ccc’s.

Pearl March 30, 2009 at 1:53 pm

oh those look so yum! cereal and coconut? mm!

snooky doodle March 30, 2009 at 2:15 pm

these look so good. I think the addition of special K makes them even more special :) ha

bakingblonde March 30, 2009 at 7:41 pm

Yum! my coworkers would LOVE these!

Jennifer March 30, 2009 at 7:42 pm

Special K! What a neat surprise in a cookie!

jacquie March 30, 2009 at 10:39 pm

those look good. and i have a box of “special k type” of ceral that isn’t being eaten so i will try them out. on a similar theme – you wouldn’t happen to have a recipe that calls for shreeded wheat (the little biscuits not the big ones) would you? it’s going uneaten also …

Elyse March 30, 2009 at 11:50 pm

These cookies look totally fabulous! I love the crunch that a cereal like Special K can add. I can’t wait to try out this addition.

Anna March 31, 2009 at 6:13 am

Jacquie, I wish I had a shredded wheat cookie. I’ll see what I can find.

johngl March 31, 2009 at 6:17 am

Special K is German cereal. The K is for Krunchy.

Sara March 31, 2009 at 6:24 am

These look good…Do you think these would work with the special K protein plus? I have a bunch of it in my house. I used it in the cooking light swag bars (instead of total) to make them more of a protein bar and they worked great.

Hendria March 31, 2009 at 7:14 am

The cookies look good. You always have great ideas to share… :)

Judy March 31, 2009 at 8:15 am

Anna- original recipe lists 4 c. cereal. Your half recipe lists 4 c. cereal. Are both correct?

Anna March 31, 2009 at 7:43 am

Gee, and here I was thinking the “K” stood for Kellogg’s. ;).

You know what I’m craving right now? Some Product 19.

Louise March 31, 2009 at 8:24 am

My husband is a cereal freak and neither of those cereals is up to his high standards. Not wholesome enough. His collections fills both cabinets above the cooktop. :-) But, for shredded wheat, I just remembered the Greek pastry that resembles shredded wheat and found a recipe. http://baking.about.com/od/greekdesserts/r/kataifeshredded.htm

Anna March 31, 2009 at 9:50 am

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