After committing herself to Weight Watchers, the chef and restauranteur Sarabeth Levine devised this treat recipe that costs a mere three points. REDBOOK.
Sarabeth Levine's Morning CookiesMakes 48 (3-inch-diameter) cookies.
1 1/2 cups unbleached all-purpose flour
1 tsp baking soda
3/4 tsp salt
3/4 cup coarse whole-wheat flour
1/4 tsp grated nutmeg, freshly grated
1 1/2 cups old-fashioned rolled oats
4 biscuits (3.3 oz) Barbara's Shredded Wheat Cereal, crushed into small pieces
2 1/2 oz coconut, unsweetened, desiccated
12 oz unsalted butter (3 sticks), at room temperature, cut into small pieces
1 cup superfine sugar
1 cup light brown sugar
1 1/2 tsp vanilla
Zest of 1/2 lemon
3 eggs, at room temperature, beaten
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1. Position racks in the center and top third of the oven and preheat to 350ºF. Line four half-sheet pans with parchment paper.2. Sift the all-purpose flour, baking soda, and salt into a medium bowl. Add the whole-wheat flour, oats, crushed shredded wheat, and coconut. Mix well with your fingertips. Set aside.
2. Sift the all-purpose flour, baking soda, and salt into a medium bowl. Add the whole-wheat flour, oats, crushed shredded wheat, and coconut. Mix well with your fingertips. Set aside.
3. Rub the superfine sugar and brown sugar together through a coarse-mesh sieve into a medium bowl. Using your fingers, rub the vanilla and the lemon zest into the sugar. Set aside.
4. Beat the butter in the bowl of a heavy-duty stand mixer with the paddle attachment on high-speed until smooth, about one minute. On low-speed, gradually add the sugar mixture to the softened butter. Beat the mixture until smooth, occasionally scraping down the sides and the bottom of the bowl, about two minutes. Gradually beat in the eggs in thirds. Add the dry ingredients to the creamed mixture, beating just until each addition is incorporated. Again scrape the sides and the bottom of the bowl. Do not over-mix.
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5. Using a 1 1/2-inch diameter ice cream scoop, portion the cookie dough on the prepared pans, placing the cookies about 1 1/2-inches apart. Cover with a clean piece of parchment paper and press the cookies lightly with a sheet-pan to flatten them a little. Remove the top tray and the parchment. Repeat for each tray. Bake, switching the position of the pans from top to bottom and front to back about halfway through the baking. Bake until the cookies are golden, 13-15 minutes. Cool completely on the pans. Repeat for the remaining pans. The cookies must be stored in an airtight container at room temperature. This will keep them crispy.
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