Preview: Raisin Bran Crunch Cookies are filled with Raisin Bran Crunch cereal, coconut, and pecans. Wouldn’t you rather eat
A few weeks ago, I made some carrot cookies from Dorie Greenspan’s Baking cookbook. I was pleasantly surprised as they reminded me of one of my all-time favorites–Ranger Cookies.
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.
When these cookies are hot, they have the texture of a scone. You know, 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.
Ingredients and substitutions:
- FLOUR: As long as it’s all-purpose flour, it doesn’t matter so much whether it is bleached or unbleached.
- SALT: I use kosher salt in my kitchen.
- RAISIN BRAN CRUNCH CEREAL: Cornflakes would make a good substitute. I haven’t tried them all but I suspect any cereal sold in the form of flakes is a possible candidate for these cookies.
- RAISINS: The cereal has a few raisins but I like even more raisins. Dried cranberries or cherries would be delicious.
- PECANS: This is an optional ingredient. Anytime I add pecans to a recipe, I toast them first in the microwave. It takes so little time, there’s no reason to skip this step. It brings out the flavor.
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Hope to see you again soon!
Paula
p.s. Questions or suggestions? Please email me: Paula at saladinajar.com.
Raisin Bran Crunch Cookie Recipe
Slightly crispy on the outside, soft and chewy on the inside, these cookies are filled with Raisin Bran Crunch cereal, coconut, and pecans.
Ingredients
- 2 cups all-purpose 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
Instructions
- Preheat oven to 375 degrees F. Line two baking sheets with a baking mat or parchment paper.
- Whisk together the first four ingredients.
- Use a mixer to beat butter until creamy and smooth. Add the sugars and beat 2 more minutes. Add egg and keep beating for an additional minute.
- Reduce mixer speed and add vanilla.
- Add dry ingredients in 2 portions incorporating into the 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 they can be placed fairly close together.
- Bake for 16-18 minutes. Rearrange trays halfway through to facilitate even browning.
- Allow the cookies to cool on a rack.
Nutrition Information:
Yield:
24Serving Size:
1Amount Per Serving: Calories: 189Total Fat: 10gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 23mgSodium: 85mgCarbohydrates: 24gFiber: 2gSugar: 12gProtein: 2g
KY Crazy...
Sunday 2nd of June 2019
We had a box of unwanted Raisin Bran and had to figure out something to do... I found this recipe, and my wife made the cookies with a few minor adjustments (walnuts instead of pecans, more brown sugar less sugar). Anyway the cookies are great, good texture, the nuts and coconuts are a great add to what might be a normal oatmeal raisin cookie
Paula
Thursday 6th of June 2019
I love your ingenuity! Thanks for writing to tell about it.
Laura
Saturday 5th of July 2014
I love raisin bran its my favorite cereal. This recipe sounds great i definitely am going to try them thank you for the recipe! I am going to look through your other recipes! :) thanks again!
michelle
Thursday 21st of November 2013
At the,moent, I'm a fan if apple cinnamin chex mixed with raisin bran crunch. Fruity Cheerios and chex is also yummy. A store called save-a-lot has their brand of granola and raisin cereal. Its awesome dry, by itself and it doesn't have an, overwhelming coconut flavor/after-taste that some,granola cereals have .
Edwin
Thursday 7th of October 2010
Raisins naturally contain high levels of fructose. In addition, to prevent clumping many manufacturers add sugar to the raisins; as of January 7, 2010, Kellogg's adds high-fructose corn syrup to its Raisin Bran cereal.
Marjorie
Thursday 16th of September 2010
My son came home from college yesterday and just happened to ask me to bake these cookies for him--he said they're the best cookies he's ever eaten! Actually, we did it together(he loves to cook) and we tweaked it a bit--added a bit of nutmeg, some cinnamon mini-chips, a handful of craisins. We also soaked the raisins/craisins in some water with a little rum added. ;-) I've also made them with cut up dried apricots and chopped dates.