Cinnamon Bran and Raisin Cookies
Savor the perfect combination of wholesome and indulgent with these Cinnamon Bran and Raisin Cookies! Packed with the earthy goodness of bran cereal flakes, the natural sweetness of plump raisins, and a warm, spicy kick of cinnamon, these cookies deliver a delightful balance of flavor and texture in every bite. Soft and chewy with a hint of crunch, they’re an ideal treat for snacking, tea time, or even breakfast on the go. Ready in just under 30 minutes, this easy recipe combines simple pantry staples like brown sugar, butter, and vanilla to create a comforting homemade dessert. Perfectly portioned into bite-sized servings, these cookies are a great way to add a touch of fiber and nostalgia to your day. Store them in an airtight container to enjoy their cozy flavor all week long!
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Recipe Information
Ingredients
- 1 cup All-purpose flour
- 1.5 cups Bran cereal flakes
- 1 teaspoon Ground cinnamon
- 0.5 teaspoon Baking soda
- 0.25 teaspoon Salt
- 0.5 cup Unsalted butter, softened
- 0.5 cup Brown sugar, packed
- 0.25 cup Granulated sugar
- 1 large Egg
- 1 teaspoon Vanilla extract
- 0.75 cup Raisins
Instructions
Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper or silicone baking mats.
In a medium mixing bowl, combine the all-purpose flour, bran cereal flakes, ground cinnamon, baking soda, and salt. Mix well and set aside.
In a large mixing bowl, use a hand mixer or stand mixer to cream together the softened butter, brown sugar, and granulated sugar until light and fluffy, about 2-3 minutes.
Beat in the egg and vanilla extract until fully combined.
Gradually add the dry ingredients from the medium bowl to the wet mixture in the large bowl. Mix on low speed until a crumbly dough starts to form.
Stir in the raisins until evenly distributed throughout the dough.
Using a tablespoon or small cookie scoop, drop rounded spoonfuls of 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 lightly golden and the centers look set.
Allow the cookies to cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.
Serve immediately or store in an airtight container at room temperature for up to 5 days.
Nutrition Facts
Calories |
2663 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 108.3 g | 139% | |
| Saturated Fat | 63.7 g | 318% | |
| Polyunsaturated Fat | 2.0 g | ||
| Cholesterol | 478 mg | 159% | |
| Sodium | 1947 mg | 85% | |
| Total Carbohydrate | 410.1 g | 149% | |
| Dietary Fiber | 25.0 g | 89% | |
| Total Sugars | 244.3 g | ||
| Protein | 33.2 g | 66% | |
| Vitamin D | 1.3 mcg | 7% | |
| Calcium | 281 mg | 22% | |
| Iron | 23.1 mg | 128% | |
| Potassium | 1780 mg | 38% | |
*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.
