Chocolate Chip - Pop'T Wheat Cookies

The pop’t wheat is what makes these cookies work. It’s the same puffed wheat cereal you can grab at any grocery store, and folding it into the dough at the end gives the cookies a light, crackly texture you can’t get from oats and flour alone. The puffs hold their shape through the bake and add just enough crunch to keep these from feeling heavy.

Honey shifts the flavor from straight-sweet to floral, and it keeps the cookies a bit softer in the middle as they cool. Two cups of quick oats plus the puffed wheat means texture in every bite.

Drop them by teaspoon for soft, lacy cookies, or chill the dough and roll into balls if you want taller, more domed shapes.

Kitchen Tips

• Add the pop’t wheat last and fold gently, beating it in crushes the puffs and loses the texture you’re after.
• If the dough feels too soft to scoop, chill it for 20 minutes, honey makes the dough loose at first.
• Pull the cookies just as they go golden at the edges, the centers stay tender as they cool.
• Use parchment paper, the honey makes these stick even on greased cookie sheets.

Variations

• Sub puffed rice cereal for the puffed wheat for an even crispier, lighter cookie.
• Stir in 1 cup of dried cranberries or chopped dried apricots along with the chocolate chips.
• Use white chocolate or dark chocolate chips instead of semi-sweet for a different flavor profile.