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.
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.
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
Raisin Bran Crunch Cookies
Ingredients
- 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
Instructions
- 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: 1Amount 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
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KY Crazy...
June 2, 2019 at 3:52 pmWe 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
June 6, 2019 at 9:05 pmI love your ingenuity! Thanks for writing to tell about it.
Laura
July 5, 2014 at 3:45 amI 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
November 21, 2013 at 2:37 pmAt 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
October 7, 2010 at 2:20 amRaisins 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
September 16, 2010 at 11:02 amMy 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.
Jessica
September 15, 2010 at 12:47 amThese sound delicious! Holy yum!
Katrina
September 14, 2010 at 8:31 pmMmm, the cookies look great! I recently got some Raisin Bran that had extra things in it that I really liked called Raisin Bran Extra.
http://www.bakingandboys.com/2010/08/august-cookie-carnivalzucchini-carrot.html
I really liked the cereal and kept putting it on top of my yogurt and granola.
Heidi
September 14, 2010 at 2:21 pmWow this recipe looks amazing! I’d love to try it out! Do you offer nutrition facts for your recipes?
Jeannette
September 14, 2010 at 8:46 amThese look great! I’ll have to try them!
My favorite cereal right now is Kashi Go Lean Crunch – Honey Almond Flax. It is basically cruuuuunchy chunks of granola lightly sweetened. It is SO good!
Pam
September 13, 2010 at 10:38 amThese remind me of raisin bran muffins my grandmother made me when I was a child. Your cookies look great.
Beth
September 13, 2010 at 7:55 amThose look great! My kids don’t like raisins at all, so this might be one just for the adults.
Mary
September 13, 2010 at 12:26 amThis is a great recipe. I love the food and recipes you feature here. I’ll be back often. I hope you are having a great day. Blessings…Mary
Afner
September 12, 2010 at 9:49 pmExcelent blog, very creative… keep up the good work. I will see what can I cook from here!
Bon Apetit!
bonnie
September 11, 2010 at 2:40 pmMy son LIVES on Joe’s O’s from Trader Joe’s– like Cheerios, only better! (I like ’em too.)
Your cookies look intriguing, but wow, I want to try those beautiful Moonstone cookies first!
Paula
September 12, 2010 at 8:54 amWish we had Trader Joe’s in the Dallas-Ft. Worth area.
Betty @ scrambled hen fruit
September 10, 2010 at 10:18 pmI’m with you- these would be a great breakfast!
Jill
September 10, 2010 at 6:15 pmI love raisins and Raisin Bran, so these sound great. I eat Quaker Crunchy Corn Bran just about every morning (and my husband thinks I’m weird). I like it dry or with milk and it’s really low in calories and high in fiber. And I think it’s tasty!
Paula
September 12, 2010 at 8:55 amI love Quaker Crunch Corn Bran too. Haven’t had it in a long time. Thanks for reminding me.
Amber
September 10, 2010 at 12:40 pmI too love cereal for breakfast. I’ve really been enjoying GrapeNut Flakes lately. Crunchy and slightly sweet, with a great taste. They do get soggy quick (which I don’t like), but as long as I don’t let them sit, it’s okay.
I just found your blog today, and I’ve had a great time looking at your recipes.
Paula
September 12, 2010 at 8:57 amAmber, I’m not familiar with the flakes. Will definitely give them a try.
TheKitchenWitch
September 10, 2010 at 9:19 amThese sound good to me. I’m the only one in my house who is a raisin fan. And it’s weird, I don’t like cereal for breakfast…only as a snack.