One New Year’s Goal accomplished! Hold your applause, but I’ve finally put a dent a big box of Raisin Bran that’s about to go stale. I bought it a few months ago to make an old recipe called “Six Weeks Muffins”. Unfortunately, nobody around here thought the muffins were anything special, and I haven’t done anything with the Raisin Bran since. Unfortunately, these Raisin Bran Cookies are so good I may have to buy more Raisin Bran.
I discovered the Raisin Bran Cookies recipe on Food.com, where the source was noted as Food and Family Spring 2007, a magazine put out by Kraft, who happens to keep their archives online. I’d planned to make these with some sort of healthier whole grain flour (Ultragrain or KA WWW), but I didn’t make it to the store and ended up using all-purpose. What I did change was the amount of coconut and the amount of vanilla. I also cut the recipe in half and added a handful of currants to part of the batter and a handful of chocolate chips to the other part. My favorites were the ones with the chocolate chips, and they did live up to the “crunchy” in the title.
- 1 1/8 cups (5.6 oz) all-purpose flour or white whole grain
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup oats, old fashioned type
- 1 stick (4 oz) unsalted butter, room temperature
- 3/4 cup firmly packed brown sugar
- 1/2 cup granulated sugar
- 1 large egg
- 1 1/2 teaspoon vanilla
- 1 cup Raisin Bran cereal
- 3/4 cup flaked coconut -- original version used more
- 1/2 cup toasted walnuts, chopped
- 1/2 cup dark chocolate chips OR 1/2 cup currants, raisins or whatever dried fruit you have around
- Preheat oven to 350ºF. Have ready a large ungreased baking sheet.
- Mix flour, baking powder, baking soda, salt and oats in a small bowl; set aside.
- In a large mixing bowl, beat butter and sugars with an electric mixer until light and fluffy.Add egg and vanilla; mix well. Gradually add flour mixture, mixing with a spoon until well blended. Add cereal, coconut, nuts, and chocolate chips (or dried fruit). Drop by heaping teaspoons spacing 2 inches apart onto baking sheets. Bake 12 to 15 minutes or until lightly browned. Let cool on tray for a few minutes, then transfer to a rack to finish cooling.