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–+ servings

Raisin Bran Crunch Cookies

Slightly crispy on the outside, soft and chewy on the inside, these cookies are filled with Raisin Bran Crunch cereal (or your choice of a flaky cereal), coconut, and pecans.
24 small cookies
raisin bran crunch cookies on white paper
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Prep Time 15 minutes
Cook Time 16 minutes
Total Time 31 minutes

Ingredients
 

  • 2 cups (240 g) unbleached all-purpose flour
  • 1 teaspoon baking powder
  • ½ teaspoon salt
  • ¼ teaspoon cinnamon
  • 12 tablespoons (168 g) unsalted butter, softened
  • ⅔ cup (132 g) sugar
  • ⅓ cup (71 g) light brown sugar
  • 1 (50 g) large egg
  • ½ teaspoon pure vanilla extract
  • 1 cup (54 g) slightly crushed Raisin Bran Crunch cereal
  • 1 cup (85 g) unsweetened coconut
  • ¾ cup (112 g) raisins
  • ½ cup (57 g) coarsely chopped pecans

Instructions
 

  • Preheat oven to 375˚ F (190˚C).
    Line two baking sheets with a baking mat or parchment paper.
  • Prepare Dry Ingredients: Whisk together 2 cups unbleached all-purpose flour, 1 teaspoon baking powder, 1/2 teaspoon salt, 1/4 teaspoon cinnamon in a medium mixing bowl.
  • Cream Wet Ingredients:
    Use a mixer to beat 12 tablespoons unsalted butter, softened until creamy and smooth. Add 2/3 cup sugar and 1/3 cup light brown sugar, packed, and beat 2 more minutes.
    Add 1 large egg and keep beating for an additional minute.
    Reduce mixer speed and add 1/2 teaspoon pure vanilla extract.
  • Stir in Dry Ingredients: Add dry ingredients in 2 portions, incorporating them into the dough just until mixed.
    Fold in 1 cup slightly crushed Raisin Bran Crunch cereal, 1 cup unsweetened coconut, 3/4 cup raisins, and 1/2 cup coarsely chopped pecans (toasted).
  • Drop cookies onto parchment-lined baking sheets. They don't spread much so can be placed fairly close together.
  • Bake for 15-18 minutes or whenever the edges start to turn brown. The centers should still be slightly soft or the cookies will be hard when they cool. Rearrange trays halfway through to facilitate even browning.
  • Cool briefly, then transfer to wire racks.Store in an airtight container or freeze for later.Allow the cookies to cool on a rack.

Nutritional Information

Serving: 1cookie | Calories: 201kcal | Carbohydrates: 29g | Protein: 4g | Fat: 9g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 26mg | Sodium: 158mg | Potassium: 106mg | Fiber: 2g | Sugar: 10g | Vitamin A: 323IU | Vitamin C: 2mg | Calcium: 64mg | Iron: 4mg