Old-Fashioned Wheaties Cherry Blinks

Old-Fashioned Wheaties Cherry Blinks

Here’s a fun old-fashioned cookie that bakes up soft and chewy with a bit of crispy crunch from Wheaties cereal crumbs. They’re the perfect addition to your holiday cookie platter. And with a reasonable 2 PointsPlus per cookie, they’re the kind of sweet indulgence you can easily fit into the Weight Watchers program.

I ran across the recipe for these Wheaties Cherry Blinks while thumbing through Betty Crocker’s Cooky Book, a facsimile of the version originally published back in 1963, and knew I wanted to give the recipe I try. As luck would have it, I had just enough Wheaties left in the box and all the other ingredients called for to bake up a batch.

Described as, “Rich, Wheaties coated cherry-topped cookies that are just the thing for parties.” I found them soft, chewy and not-too-sweet with nice little crunch from the Wheaties crumbs. While they may have been “rich” by 1963 standards, they’re really anything but, with only 1/3 cup fat and 1/2 cup sugar in the entire batch!


Wheaties Cherry Blinks Perfect for the Holidays

Wheaties Cherry Blinks
Prep time
Cook time
Total time
Old-fashioned soft and chewy cookies with a crispy Wheaties coating and a cherry on top perfect for the holidays
Recipe type: Cookies
Serves: 36
  • ⅓ cup shortening (I used ½ butter and ½ shortening)
  • ½ cup sugar
  • 1 large egg
  • 1-1/2 tablespoons milk
  • ½ teaspoon vanilla
  • 1 cup flour
  • ½ teaspoon baking powder
  • ¼ teaspoon baking soda
  • ¼ teaspoon salt
  • ½ cup raisins or cut-up dates (I used raisins)
  • ½ cup nuts, chopped (I used walnuts)
  • 1-1/2 cups Wheaties, crushed to fine crumbs
  • Candied or maraschino cherries, cut into halves or quarters (I used maraschino)
  1. Position an oven rack in the center of they oven and preheat the oven to 375 F degrees. Lightly grease 2 to 3 cookie sheets or for easy cleanup, line them with parchment paper.
  2. In a large bowl, beat the shortening, butter, sugar and egg with an electric mixer on medium speed until creamy. Stir in the milk and vanilla until well blended.
  3. Fluff up your flour with a fork or whisk and then dip a 1 cup measuring cup into the flour and level off with the straight edge of a butter knife or spatula. (Do not tap the cup or pack more flour into the cup before leveling it off.) Pour the flour into a medium bowl. Add the baking powder, baking soda and salt to the flour and whisk to blend well.
  4. Stir the flour mixture into the wet mixture just until blended and then stir in the raisins and nuts until they are mixed into the cookie dough.
  5. Place the crushed Wheaties in a shallow dish. Drop the dough by teaspoonfuls into the crushed Wheaties. Roll around gently until the balls of dough are completely coated with the Wheaties. Place on the prepared cookie sheets, spacing about 2 inches apart.
  6. Top each cookie with a cherry half or quarter, pressing down slightly.
  7. Bake, one cookie sheet at a time in the center of the oven, until no imprint remains when the cookies are touched lightly, 10 to 12 minutes. (Mine were done in about 11 minutes.)
  8. Remove from the oven and let cool for a minute or two and then transfer the cookies to wire racks to cool completely. Continue until all the cookies are baked.
Cook's Notes
Nutritional Estimates Per Serving (1 cookie): 64 calories, 2.8 g fat, 9.2 g carbs, 1.2 g protein, and 2 Weight Watchers PointsPlus



Betty Crocker’s Cooky Book

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