Raisin Bran Crunch Cookies are filled with Raisin Bran Crunch cereal, coconut, and pecans. Wouldn’t you rather eat
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 other cereal, so it doesn’t feel like I’m eating 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.
Cereal in 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.
What to expect from Raisin Bran Crunch Cookies:
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.
If you make this recipe and enjoy it, consider helping other readers and me by returning to this post. Leave a rating on the recipe card itself underneath the picture. Although always appreciated, comments aren’t required. Thank you for visiting! 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