Raisin Bran Crunch Cookies are filled with Raisin Bran Crunch cereal, coconut, and pecans. Wouldn’t you rather eat
Do you have any weird habits when it comes to your breakfast menu?
The way I do breakfast is weird. At least that’s what my husband says. I like to eat the same cereal every morning. For years it was Frosted Flakes. Then one day I woke up and decided I was tired of Frosted Flakes and moved on to something else.
Now I eat Fiber One every day, mixed with another cereal so it doesn’t feel like I’m eating only twigs. My current mix-in is Raisin Bran Crunch. Love that stuff. Avert your eyes from the nutrition label on the box for maximum enjoyment.
Since I already eat enough carrots to turn my skin orange, I decided to replace the carrots with Raisin Bran Crunch. They turned out as yummy as I anticipated. My husband loved them too.
What to expect from Raisin Bran Crunch Cookies:
Hot out of the oven they have the texture of a scone–soft on the inside, crispy on the outside. Wait until the next day when the flavors settle in and get comfy. The result will be a soft but chewy cookie.
These are so good, I’m thinking of giving up Fiber One and just putting 2 or 3 of these cookies in a cereal bowl and calling it breakfast.
If you make this and enjoy the recipe, it would help me and others if you would return to this post and leave a rating (on the recipe card itself underneath the picture). Although always appreciated, no comment is required. Thanks so much! Paula
- 2 cups flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/4 teaspoon cinnamon
- 12 tablespoons unsalted butter, softened
- 2/3 cup sugar
- 1/3 cup light brown sugar, packed
- 1 large egg
- 1/2 teaspoon pure vanilla extract
- 1 cup slightly crushed Raisin Bran Crunch cereal (or flaked cereal of your choice)
- 1 cup shredded, unsweetened coconut
- 3/4 cup moist, plump raisins
- 1/2 cup coarsely chopped pecans, toasted
- Preheat oven to 375 degrees F. Line two baking sheets with baking mat or parchment paper.
- Whisk together first four ingredients.
- Use mixer to beat butter until creamy and smooth. Add sugars and beat 2 more minutes. Add egg and keep beating for additional minute. Reduce mixer speed and add vanilla. Add dry ingredients in 2 portions incorporating into dough just until mixed. Add cereal, coconut, raisins and pecans.
- Drop cookies by generous spoonfuls onto prepared cookie sheets. They won't spread much so can be placed fairly close together.
- Bake for 16-18 minutes. Rearrange trays halfway through to facilitate even cooking. Allow to cool on rack.
Nutrition Information:Yield: 24 Serving Size: 1
Amount Per Serving:Calories: 189 Total Fat: 10g Saturated Fat: 6g Trans Fat: 0g Unsaturated Fat: 4g Cholesterol: 23mg Sodium: 85mg Carbohydrates: 24g Fiber: 2g Sugar: 12g Protein: 2g
Iced Oatmeal Cookies
Flat and chewy oatmeal cookies with coffee icingGet the Recipe
Double Chocolate Oatmeal Refrigerator CookiesContinue Reading
Fun sugar cookies fancy enough for a celebration or party. No decorating skills required.Get the Recipe
Chocolate-Peanut Butter Pinwheel Cookies: Fun to Make and Eat
Chocolate-Peanut Butter Pinwheels combine peanut butter dough with a layer of melted chocolate, which are then rolled into a jellyroll shape before slicing.Get the Recipe