Bran Cereal Cookies
Transform your favorite breakfast staple into a delightful treat with these wholesome and satisfying Bran Cereal Cookies! Packed with the nutty goodness of bran cereal and the optional sweetness of chewy raisins, these cookies strike the perfect balance between indulgence and nutrition. With a soft yet slightly crispy texture, they’re an ideal snack for guilt-free munching or pairing with a cup of coffee. Made with simple pantry staples like all-purpose flour, brown sugar, butter, and a hint of vanilla, these cookies are ready in under 30 minutes, making them a quick and easy option for busy afternoons or last-minute cravings. Whether you're looking for a unique way to use up leftover bran cereal or a healthier twist on traditional cookies, this recipe will become a household favorite.
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Recipe Information
Ingredients
- 1 cup All-purpose flour
- 0.5 teaspoon Baking soda
- 0.25 teaspoon Salt
- 0.5 cup Unsalted butter
- 0.5 cup Brown sugar (packed)
- 0.25 cup Granulated sugar
- 1 large Egg
- 1 teaspoon Vanilla extract
- 1.5 cups Bran cereal
- 0.5 cup Raisins (optional)
- 1 tablespoon Milk (optional, for dough consistency)
Instructions
Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper or lightly grease them.
In a medium-sized bowl, whisk together the flour, baking soda, and salt. Set aside.
In a large bowl, use a hand or stand mixer to cream together the butter, brown sugar, and granulated sugar until light and fluffy, about 2-3 minutes.
Add the egg and vanilla extract to the creamed mixture, and beat until fully combined.
Gradually add the dry ingredients to the wet ingredients, mixing just until combined.
Fold in the bran cereal and raisins (if using). If the dough seems too dry, add up to 1 tablespoon of milk to achieve a soft but not sticky consistency.
Using a tablespoon or a small cookie scoop, drop dough onto the prepared baking sheets, spacing them about 2 inches apart.
Bake in the preheated oven for 10-12 minutes or until the edges are golden brown and the centers are just set.
Remove the baking sheets from the oven and allow the cookies to cool on the sheets for 5 minutes before transferring them to a wire rack to cool completely.
Store the cookies in an airtight container at room temperature for up to a week.
Nutrition Facts
Calories |
1824 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 51.4 g | 66% | |
| Saturated Fat | 28.5 g | 142% | |
| Polyunsaturated Fat | 0.4 g | ||
| Cholesterol | 124 mg | 41% | |
| Sodium | 504 mg | 22% | |
| Total Carbohydrate | 332.1 g | 121% | |
| Dietary Fiber | 21.8 g | 78% | |
| Total Sugars | 177.5 g | ||
| Protein | 22.7 g | 45% | |
| Vitamin D | 3.8 mcg | 19% | |
| Calcium | 195 mg | 15% | |
| Iron | 29.1 mg | 162% | |
| Potassium | 1029 mg | 22% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
