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.
1cup(54g)slightly crushed Raisin Bran Crunch cereal - or flaked cereal of your choice
1cup(85g)unsweetened coconut
¾cup(112g)raisins
½cup(57g)coarsely chopped pecans
Instructions
Preheat oven to 375˚ F (190˚C). Line two baking sheets with a baking mat or parchment paper.
Whisk together 2 cups unbleached all-purpose flour, 1 teaspoon baking powder, 1/2 teaspoon salt, 1/4 teaspoon cinnamonin a medium mixing bowl.
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.
Add dry ingredients in 2 portions, incorporating them into the dough just until mixed. Add 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 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.