Raisin Bran Crunch Cookies
Sneak Preview: These Raisin Bran Crunch Cookies are chewy inside with lightly crisp edges—thanks to coconut, and a handful of cereal flakes. Whether you add raisins and pecans or leave them out, this recipe is a clever way to use up cereal and tuck a few extra treats into the freezer for later.
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A few weeks ago, I baked a batch of carrot cookies from Dorie Greenspan’s Baking cookbook. I wasn’t sure what to expect—but one bite took me straight back to my favorite childhood treat: good old Ranger Cookies. Sweet, chewy, and just the right amount of crunch.
Still, since I already eat more carrots than most rabbits—and once knew a little girl whose skin actually turned orange from eating too many—I decided to skip the veggies in my next batch. I swapped in Raisin Bran Crunch cereal instead. They turned out just as chewy, just as snackable, and my husband was fully on board. These cookies didn’t hang around long… but next time I’ll freeze a few before they disappear.
What Makes This One Worth Sharing
- Uses up cereal before it goes stale. A smart and tasty way to clear out a half-empty box of Raisin Bran Crunch.
- Great texture. Crisp edges, chewy centers, and just enough coconut to make them interesting.
- Totally customizable. Leave out the raisins and pecans—or mix in your favorite dried fruit or nuts.
- Freezer-friendly. Stash extras for lunchboxes, road trips, or unexpected cravings.
Ingredients and Substitutions
- BUTTER
- Use unsalted if possible.
- If using salted, reduce added salt slightly.
- Substitute with margarine or plant-based butter. Do not use oil.
- BROWN SUGAR
- Light or dark both work.
- EGGS
- Large eggs (50 gr ±)
- For a vegan version, use a flax egg: mix 1 tablespoon ground flaxseed with 3 tablespoons water and let sit for 5 minutes. Texture may vary.
- ALL-PURPOSE FLOUR
- Bleached or unbleached
- BAKING POWDER + SALT
- No substitutions recommended.
- RAISIN BRAN CRUNCH CEREAL
- Try Corn Flakes or Total with added raisins if needed.
- UNSWEETENED SHREDDED COCONUT
- It can be omitted or replaced with sweetened coconut.
- CHOPPED PECANS OR RAISINS (optional)
- Walnuts, dried cherries, cranberries, or white chocolate chips are all good swaps.
- Anytime I add pecans to a recipe, I toast them first in the microwave.
Happy Bakers Speak Up
“These cookies are sooo good and I don’t like coconut! Perhaps toasting it tamed the flavor for me? Highly recommend for something different to start a tradition with. My husband loves Raisin Bran so I know he will enjoy these even more!”—DEBBIE
Raisin Bran Crunch Cookies
Ingredients
- 2 cups (240 g) unbleached all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon salt
- ¼ teaspoon cinnamon
- 12 tablespoons (168 g) unsalted butter, softened
- ⅔ cup (132 g) sugar
- ⅓ cup (71 g) light brown sugar
- 1 (50 g) large egg
- ½ teaspoon pure vanilla extract
- 1 cup (54 g) slightly crushed Raisin Bran Crunch cereal
- 1 cup (85 g) unsweetened coconut
- ¾ cup (112 g) raisins
- ½ cup (57 g) coarsely chopped pecans
Instructions
- Preheat oven to 375˚ F (190˚C). Line two baking sheets with a baking mat or parchment paper.
- Prepare Dry Ingredients: Whisk together 2 cups (240 g) unbleached all-purpose flour, 1 teaspoon baking powder, 1/2 teaspoon salt, 1/4 teaspoon cinnamon in a medium mixing bowl.
- Cream Wet Ingredients: Use a mixer to beat 12 tablespoons (168 g) unsalted butter, softened until creamy and smooth. Add 2/3 cup (132 g) sugar and 1/3 cup (71 g) light brown sugar, packed, and beat 2 more minutes. Add 1 (50 g) large egg and keep beating for an additional minute.Reduce mixer speed and add 1/2 teaspoon pure vanilla extract.
- Stir in Dry Ingredients: Add dry ingredients in 2 portions, incorporating them into the dough just until mixed. Fold in 1 cup (54 g) slightly crushed Raisin Bran Crunch cereal, 1 cup (85 g) unsweetened coconut, 3/4 cup (112 g) raisins, and 1/2 cup (57 g) coarsely chopped pecans (toasted).
- Drop cookies onto parchment-lined baking sheets. They don’t spread much so can be placed fairly close together.
- Bake for 15-18 minutes or whenever the edges start to turn brown. The centers should still be slightly soft or the cookies will be hard when they cool. Rearrange trays halfway through to facilitate even browning.
- Cool briefly, then transfer to wire racks.Store in an airtight container or freeze for later.Allow the cookies to cool on a rack.
Nutrition
All images and text ©️ Paula Rhodes for Salad in a Jar.com
FAQ
- Can I use a different cereal?
- Stick with flake-based cereals for similar crunch—try Total or cornflakes.
- Can I freeze the dough?
- Yes! Scoop dough balls onto a tray, freeze, then transfer to a zip-top bag. Bake from frozen, adding 1–2 minutes.
Final Thoughts
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’ve got a half-eaten box of cereal hanging around, this cookie is a clever and tasty way to use it up. The coconut adds a subtle toastiness, but you can skip it if you’re not a fan. These hold up beautifully in a cookie tin or freezer bag, so go ahead and double the batch—you’ll thank yourself later.
Need help troubleshooting? Email me: Paula at saladinajar.com—photos welcome!
Need More Cookie Recipe Ideas?
- Coconut Icebox Cookies
- Chocolate-Peanut Butter Pinwheel Cookies: Fun to Make and Eat
- Double Chocolate Oatmeal Refrigerator Cookies
- Iced Oatmeal Cookies
Paula Rhodes, owner
As a retired home economist, I created Saladinajar.com to share my belief that you don’t have to be a chef to find joy in creating homemade food worth sharing. Bread machines (used in an unconventional way), homemade yogurt, and quick microwave recipes are my specialty.