Sneak Preview: These easy Raisin Bran Crunch Cookies are chock-full of Raisin Bran Crunch cereal (or Raisin Bran or Corn Flakes), coconut, and pecans. Eating cereal in a bowl is so last year compared to eating these cookies.
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I made carrot cookies from Dorie Greenspan’s Baking cookbook a few weeks ago. They pleasantly surprised me as they reminded me of my all-time favorites—Ranger Cookies.
Since I already eat enough carrots to turn my skin orange, I replaced the carrots with Raisin Bran Crunch. They turned out as yummy as I expected. 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.
Hint: Do not overbake these cookies. As soon as they turn golden brown around the edges, remove them from the oven.
You can save them if you leave them in too long, and they turn hard when they cool. Break up the cookies and toss them into a blender or food processor. Blend until the cookies are crumbs. Try sprinkling them on yogurt or ice cream for an out-of-this-world treat!
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
Ingredients and substitutions:
- FLOUR: As long as it’s all-purpose flour, it can be bleached or unbleached.
- SALT: I use kosher salt in my kitchen.
- RAISIN BRAN CRUNCH CEREAL: Cornflakes or regular Raisin Bran cereal are acceptable substitutes. I haven’t tried them, but I suspect any cereal sold in flakes is a candidate for these cookies.
- RAISINS: The cereal has a few raisins, but I like even more raisins. Dried cranberries or cherries would be delicious. Optional for raisin-haters.
- PECANS: This is also 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.
FAQ about Raisin Bran Crunch Cookies
If they are dry, a quick soak (5-10 minutes) in hot water helps. Drain them and let them dry before adding them to your cookies.
Raisin Bran Crunch contains 46 total carbs in one cup serving, with 13 grams of added sugars. The original raisin bran contains 47 grams of total carbs, with 9 grams of added sugars. Raisin Bran Crunch contains 4 grams of protein per serving, compared to 5 grams in the original Raisin Bran. Calories for both are the same, according to Kellogg’s website.
Yes, double-wrap baked cookies and keep them in the freezer for 1-2 months. Or freeze the dough if you prefer. Because the dough is super hard when frozen, I recommend you shape the cookies into portions before freezing. Baking will take a little longer when the cookie dough is frozen.
Parting 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. 😊
Do you 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
Help at Your Fingertips: For questions or suggestions, email Paula at saladinajar.com. If you need help, I’m happy to troubleshoot via email (faster than leaving a comment). Attach pictures and as many details as possible for the best advice.
Raisin Bran Crunch Cereal Cookie Recipe
- 2 cups (240 g) unbleached all-purpose flour – (240 g)
- 1 teaspoon baking powder
- ½ teaspoon salt
- ¼ teaspoon cinnamon
- 12 tablespoons (168 g) unsalted butter – softened (168g)
- ⅔ cup (132 g) sugar – (132 g)
- ⅓ cup (71 g) light brown sugar – packed (71 g)
- 1 (50 g) large egg
- ½ teaspoon pure vanilla extract
- 1 cup (54 g) slightly crushed Raisin Bran Crunch cereal – or flaked cereal of your choice
- 1 cup (85 g) unsweetened coconut – shredded (85 g)
- ¾ cup (112 g) raisins – (112 g)
- ½ cup (57 g) coarsely chopped pecans – toasted (57 g)
- Preheat oven to 375˚ F (190˚C). Line two baking sheets with a baking mat or parchment paper.
- 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.
- Use a mixer to beat 12 tablespoons (168 g) unsalted butter 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.
- Add dry ingredients in 2 portions, incorporating them into the dough just until mixed. Add 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 by generous spoonfuls onto ungreased cookie sheets or cover them with parchment paper or a silicone mat. They won’t spread much so they can be placed fairly close together.
- Bake for 16-18 minutes or whenever the edges start to turn brown. Don’t overbake or the cookies will be hard when they cool. Rearrange trays halfway through to facilitate even browning.
- Allow the cookies to cool on a rack.