Raisin Bran Crunch Cookies

Raisin Bran Crunch Cookies_tall 2

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 other cereal so it doesn’t feel like I’m eating twigs. My current mix-in is Raisin Bran Crunch. Love that stuff but it’s a little high in calories and sugar to eat straight up.

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 and my husband loved them too. Hot out of the oven they have the texture of a scone–soft on the inside, crispy on the outside. The next day, the flavors married and morphed into a soft and 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.

Raisin Bran Crunch Cookies_in a bowl

Speaking of breakfast, have you tried any new cereal lately you really like? If so, leave a comment. I might be up for something different.

Raisin Bran Crunch Cookies
 
Slightly crispy on the outside, soft and chewy on the inside, these cookies are filled with Raisin Bran Crunch cereal, coconut, and pecans.
Author:
Recipe type: Cookies
Ingredients
  • 2 cups flour
  • 1 teaspoon baking powder
  • ½ teaspoon salt
  • ¼ teaspoon cinnamon
  • 12 tablespoons unsalted butter, softened
  • ⅔ cup sugar
  • ⅓ cup light brown sugar, packed
  • 1 large egg
  • ½ teaspoon pure vanilla extract
  • 1 cup slightly crushed Raisin Bran Crunch cereal (or flaked cereal of your choice)
  • 1 cup shredded, unsweetened coconut
  • ¾ cup moist, plump raisins
  • ½ cup coarsely chopped pecans, toasted
Instructions
  1. Preheat oven to 375 degrees F. Line two baking sheets with baking mat or parchment paper.
  2. Whisk together first four ingredients.
  3. 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.
  4. Drop cookies by generous spoonfuls onto prepared cookie sheets. They won’t spread much so can be placed fairly close together.
  5. Bake for 16-18 minutes. Rearrange trays halfway through to facilitate even cooking. Allow to cool on rack.

 

If you are a Cookie Monster like me, you might enjoy these family favorites…..

Iced Oatmeal Cookies

Moonstone Cookies

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{ 19 comments… read them below or add one }

TheKitchenWitch September 10, 2010 at 9:19 am

These 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.

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Amber September 10, 2010 at 12:40 pm

I 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.

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Paula September 12, 2010 at 8:57 am

Amber, I’m not familiar with the flakes. Will definitely give them a try.

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Jill September 10, 2010 at 6:15 pm

I 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!

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Paula September 12, 2010 at 8:55 am

I love Quaker Crunch Corn Bran too. Haven’t had it in a long time. Thanks for reminding me.

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Betty @ scrambled hen fruit September 10, 2010 at 10:18 pm

I’m with you- these would be a great breakfast!

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bonnie September 11, 2010 at 2:40 pm

My 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!

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Paula September 12, 2010 at 8:54 am

Wish we had Trader Joe’s in the Dallas-Ft. Worth area.

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Afner September 12, 2010 at 9:49 pm

Excelent blog, very creative… keep up the good work. I will see what can I cook from here!

Bon Apetit!

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Mary September 13, 2010 at 12:26 am

This 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

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Beth September 13, 2010 at 7:55 am

Those look great! My kids don’t like raisins at all, so this might be one just for the adults.

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Pam September 13, 2010 at 10:38 am

These remind me of raisin bran muffins my grandmother made me when I was a child. Your cookies look great.

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Jeannette September 14, 2010 at 8:46 am

These 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!

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Heidi September 14, 2010 at 2:21 pm

Wow this recipe looks amazing! I’d love to try it out! Do you offer nutrition facts for your recipes?

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Katrina September 14, 2010 at 8:31 pm

Mmm, 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.

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Jessica September 15, 2010 at 12:47 am

These sound delicious! Holy yum!

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Marjorie September 16, 2010 at 11:02 am

My 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.

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Edwin October 7, 2010 at 2:20 am

Raisins 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.

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michelle November 21, 2013 at 2:37 pm

At 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 .

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