Jennifer Garner Makes an Easy Breakfast Cookies Recipe on ‘Pretend Cooking Show’ and Ina Garten Is a Fan
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 cookies recipe, a fun spin on a morning treat, that she prepared for the crew of her latest project.
Jennifer Garner’s breakfast cookies recipe gets praise from Ina Garten
Jennifer Garner’s Pretend Cooking Show doesn’t take a break, even when she’s away from home filming The Adam Project.
Garner showed her generosity by baking her breakfast cookies for the movie’s crew. Her Instagram caption about the cookies says it all: “They just make sense.”
During her cooking demonstration, Garner gathered up the ingredients and gave her mixer a smooch. She explained how she brings a mixer and measuring spoons from home even when she travels.
At one point during the recipe demo, she mentioned Garten, saying, “Oh my gosh. Ina, don’t even look at how I’m measuring” as she piled a ½ cup of whole wheat flour into the cup. “Just don’t watch this part, Ina!”
Garten was supportive of her friend’s messy measuring, however, leaving a comment on the actor’s Instagram post. “Perfectly measured and they look DELICIOUS!!,” Garten wrote.
One of Garner’s co-stars, however, wasn’t such a fan. Ryan Reynolds claimed in an Instagram comment, “I never got even one of these cookies. Not one.”
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 City,” she noted before she started preparing the cookies.
After she finished baking the cookies, of course, Garner tested them out. They definitely are a crowd-pleaser, as she shared, “No wonder my kids love these.”
Sarabeth’s Morning Cookies
- 1 cup unbleached all-purpose flour
- ¾ teaspoon baking soda
- ½ teaspoon fine sea salt
- 1 cup old-fashioned rolled oats
- 1 cup finely crushed shredded wheat cereal
- ½ cup whole wheat flour
- ½ cup unsweetened shredded coconut
- 1/8 teaspoon nutmeg
- 1 tsp vanilla extract
- 1 tsp lemon zest
- 2/3 cup superfine sugar
- 2/3 cup packed light brown sugar
- 8 tablespoon unsalted butter, cut into 1/2 inch cubes, at room temp
- 2 large eggs, beaten, at room temp
- Chocolate chips
Preheat the oven to 350 degrees Fahrenheit. Line sheet pans with parchment paper.
Put the all-purpose flour, baking soda, and salt in a bowl, then whisk to combine. Add the oats, shredded wheat cereal, whole wheat flour, coconut, and nutmeg. Garner suggested mixing these all together with your fingertips.
Combine the vanilla, lemon zest, and sugar and brown sugar in another bowl.
Beat the butter on medium-high speed until smooth in a separate bowl, then add the sugar mixture, beating until smooth, for 2 minutes. Gradually beat in the eggs. Reduce the mixer speed and add the flour mixture slowly until everything is combined.
Place the cookies on the cookie sheets, either using an ice cream scoop or two spoons, placing them 1 ½ inches apart.
Bake for 15 to 17 minutes, rotating the pans halfway through the baking time. Cookies will be light golden brown. Cool before eating.