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.
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.
- 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
- Preheat oven to 375 degrees F. Line two baking sheets with baking mat or parchment paper.
- Whisk together first four ingredients.
- 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.
- Drop cookies by generous spoonfuls onto prepared cookie sheets. They won’t spread much so can be placed fairly close together.
- 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…..