Rolled Wheat Cookies

A popular cookie recipe from 1966 using rolled wheat flakes—wheat that has been steamed, rolled, and flaked. Using fresh pecans from southeastern Kansas makes this a scrumptious Kansas cookie.

Prep Time: 15 minutes
Bake Time: 12 minutes


2 cups all-purpose flour 
1 teaspoon baking powder 
1 teaspoon baking soda 
1/4 teaspoon salt 
3/4 cup vegetable shortening 
1 cup brown sugar 
1 cup granulated sugar 
2 beaten eggs 
1 tablespoon water 
2 1/2 teaspoons vanilla extract 
1 cup rolled wheat flakes or old fashioned rolled oats, dry 
1 cup shredded coconut 
1 cup Rice Krispies cereal 
1/2 cup chopped pecans or walnuts (optional)


  1. In a small bowl, stir together flour, baking powder, soda, and salt. Set aside. 
  2. In a large mixing bowl, beat shortening with an electric mixer on medium speed for 30 to 40 seconds. Add the brown and granulated sugars; beat mixture until combined. Add eggs and vanilla; beat mixture until well combined. 
  3. Beat in flour mixture with a spoon. Stir in the rolled wheat, coconut, Rice Krispies and pecans just until combined. 
  4. Roll into 1 1/4-inch balls. Place on lightly greased cookie sheets. Pat down balls to 1 inch thick. 
  5. Bake in preheated 350 degrees F oven 12 to 13 minutes or until lightly browned. Let cool on cookie sheet for 1 minute. Transfer cookies to a wire rack to cool.

Nutrition Information (per one cookie): 130 cal, 6 g fat, 10 mg chol, 70 mg sodium, 18 g carbo, 1 g fiber, 2 g pro, 13 mcg folate 

Tip: 1 to 2 teaspoons of water may be added if dough feels dry.