Preview: Raisin Bran Crunch Cookies are filled with Raisin Bran Crunch cereal, coconut, and pecans. Wouldn’t you rather eat
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.
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.
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 would make a good substitute. 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.
- PECANS: This is 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.
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p.s. Questions or suggestions? Please email me: Paula at saladinajar.com.