Jennifer Garner showed off her latest recipe on her Pretend Cooking Show and her friend Ina Garten is definitely a fan. Check out Garner’s Breakfast Cookie Recipe, a fun take on a morning treat, which she made for the team on her latest project.
Jennifer Garner’s Breakfast Cookie Recipe Receives Praise for Ina Garten
that of Jennifer Garner Pretend Cooking Show does not take a break, even when she is not home to film The Adam project.
Garner showed his generosity by baking his breakfast cookies for the film crew. Her Instagram caption on cookies says it all: “They make sense.”
During his cooking demonstration, Garner gathered the ingredients and kissed his blender. She explained how she brings a blender and measuring spoons from home even when she travels.
At one point during the recipe demo, she mentioned Garten saying, “Oh my God. Ina, don’t even look at how I measure ”as she stacked a ½ cup of whole wheat flour in the cup. “Don’t look at that part, Ina!” “
Garten was in favor of his friend’s messy measure, however, leaving a comment on the actor’s Instagram post. “Perfectly measured and they look DELICIOUS !!” wrote Garten.
One of Garner’s co-stars, however, wasn’t that big of a fan. Ryan Reynolds said in an Instagram comment, “I have never received a single one of these cookies. Not one.”
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Jennifer Garner Demonstrated Her Easy Breakfast Recipe
During the video, Garner gave credit to the original source of the recipe. “The recipe comes from Sarabeth’s Kitchen in New York,” she noted before starting to bake the cookies.
After I finished baking the cookies, of course, Garner tested them. They are definitely crowd-pleaser, as she shared, “No wonder my kids love this.”
Sarabeth’s Morning Cookies
Ingredients
- 1 cup unbleached all-purpose flour
- ¾ teaspoon of baking soda
- ½ teaspoon of fine sea salt
- 1 cup old-fashioned oatmeal
- 1 cup finely crushed shredded wheat cereal
- ½ cup whole wheat flour
- ½ cup unsweetened grated coconut
- 1/8 teaspoon nutmeg
- 1 teaspoon of vanilla extract
- 1 tsp lemon zest
- 2/3 cup superfine sugar
- 2/3 cup packed light brown sugar
- 8 tablespoons unsalted butter, cut into 1/2-inch cubes, at room temperature
- 2 large eggs, beaten, at room temperature
- Chocolate chips
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Preheat the oven to 350 degrees Fahrenheit. Line the baking sheets with parchment paper.
Put the all-purpose flour, baking soda and salt in a bowl, then whisk to combine. Add the oats, grated wheat cereal, whole wheat flour, coconut and nutmeg. Garner suggested mixing it all up with his fingertips.
Combine the vanilla, lemon zest, sugar and brown sugar in another bowl.
Beat butter on medium-high speed until smooth in separate bowl, then add sugar mixture, beating until smooth, for 2 minutes. Gradually incorporate the eggs. Reduce mixer speed and add flour mixture slowly until combined.
Place cookies on cookie sheets, either using an ice cream scoop or two spoons, placing them 1 ½ inches apart.
Bake for 15 to 17 minutes, turning the mussels halfway through cooking. The cookies will be lightly golden. Cool before eating.
