Raisin Bran Crunch Cookies (Also Fabulous with Raisin Bran or Corn Flakes)
Sneak Preview: Raisin Bran Crunch Cookies are filled with Raisin Bran Crunch cereal (or Raisin Bran or Corn Flakes), coconut, and pecans. Wouldn’t you rather eat
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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.
Hint: Do not overbake these cookies. As soon as they start to turn golden brown around the edges, remove them from the oven.
If you leave them in too long and they turn hard when they cool, you can still save them. 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!
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 or regular Raisin Bran cereal perfectly acceptable substitutes. 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. 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 very dry, a quick soak (5-10 minutes) in hot water helps. Drain them and let them dry a bit before adding to your cookies.
Raisin Bran Crunch contains 46 total carbs one cup serving with 13 of those grams being added sugars. The original raisin bran contains 47 grams of total carbs with 9 of those grams being added sugars. Raisin Bran Crunch contains 4 grams of protein per serving compared to 5 grams of protein in the original Raisin Bran. Calories for both are the same according to the Kellogg’s website.
Yes, double wrap baked cookies and keep 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 cookies start from a frozen state.
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.
What is the next cookie you would like to read about?
- Coconut Icebox Cookies
- Chocolate-Peanut Butter Pinwheel Cookies: Fun to Make and Eat
- Double Chocolate Oatmeal Refrigerator Cookies
- Iced Oatmeal Cookies
If you have questions or suggestions, email me privately to Paula at saladinajar.com. Hope to see you again soon! Paula
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Raisin Bran Crunch (or Cornflakes or Raisin Bran) Cookie Recipe
Ingredients
- 2 cups unbleached all-purpose flour - (240 g)
- 1 teaspoon baking powder
- ½ teaspoon salt
- ¼ teaspoon cinnamon
- 12 tablespoons unsalted butter - softened (168g)
- ⅔ cup sugar - (132 g)
- ⅓ cup light brown sugar - packed (71 g)
- 1 large egg
- ½ teaspoon pure vanilla extract
- 1 cup slightly crushed Raisin Bran Crunch cereal - or flaked cereal of your choice
- 1 cup unsweetened coconut - shredded (85 g)
- ¾ cup raisins - (112 g)
- ½ cup coarsely chopped pecans - toasted (57 g)
Instructions
- Preheat oven to 375˚ F (190˚C). Line two baking sheets with a baking mat or parchment paper.
- Whisk together 2 c unbleached all-purpose flour (240 gr), 1 t baking powder, 1/2 t salt, 1/4 teaspoon cinnamon in a medium mixing bowl.
- Use a mixer to beat 12 T butter until creamy and smooth. Add ⅔ c sugar and ⅓ cup light brown sugar, packed, and beat 2 more minutes. Add 1 egg and keep beating for an additional minute.
- Reduce mixer speed and add ½ t vanilla.
- Add dry ingredients in 2 portions incorporating into the dough just until mixed. Add 1 c cereal, 1 c coconut, ¾ c raisins, and ½ c 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.
Paula Rhodes, author
I’m a retired home economist, wife, mother, grandmother, and creator of Saladinajar.com. I believe you don’t have to be a chef to find joy in creating homemade food worth sharing. Here you’ll find time-saving tips, troubleshooting advice, and confidence-inspiring recipes to make life in the kitchen more fun, appetizing, and satisfying.