Crispy Healthy Raisin Bran Breakfast Cookies Food

NO-BAKE RAISIN BRAN BREAKFAST BARS

Steps:

• Butter square pan, 8x8x2 inches. Heat brown sugar and corn syrup just to boiling in 3-quart saucepan over medium heat, stirring frequently. Remove from heat; stir in peanut butter and cinnamon until smooth.
• Stir in cereal and peanuts or almonds until evenly coated. Press firmly in pan. Let stand about 1 hour or until set. Cut into 4 rows by 3 rows. Store loosely covered at room temperature.

PEANUT BUTTER RAISIN BRAN COOKIES

Steps:

• Heat oven to 350°F. In large bowl, mix butter, peanut butter, sugars and egg until blended. Stir in flour, baking soda and baking powder. Stir in cereal.
• On ungreased cookie sheets, drop dough by rounded tablespoonfuls about 2 inches apart.
• Bake 11 to 13 minutes or until lightly browned. Cool 2 minutes; remove from cookie sheet.

CRISPY HEALTHY RAISIN BRAN BREAKFAST COOKIES

Steps:

• Preheat oven to 400°F.
• Coat baking sheets with non-stick spray.
• In a medium bowl, combine bran, raisins, nuts, and cornflakes.
• In a large bowl, mix together sugar, flour, cinnamon, nutmeg, baking powder, and baking soda.
• Add bran mixture to flour mixture; mix well.
• Add yogurt, oil, and vanilla; mix well.
• Drop by heaping teaspoons onto cookie sheets.
• They don't spread so you can either drop them close together or flatten them, but however they go in is the same shape they come out.
• Lower oven temperature to 350°F before putting cookies inches.
• Bake for 15 minutes.
• Take cookies out of oven.
• Turn cookie over and bake for 10 more minutes.
• Turn oven off.
• If cookies aren't crispy yet, return to oven until crispy.

RAISIN BRAN COOKIES

Steps:

• Preheat oven to 375 degrees Fahrenheit
• Line a large cookie sheet with parchment paper
• Blend flour, b. powder, b. soda and dry ginger together in a small bowl
• Mix butter, sugar, and maple syrup and combine well to make a smooth paste
• Add beaten eggs to butter/sugar mixture and beat with an electric mixer on medium speed till eggs are light and creamy
• Mix in oats, oat bran and raisins beating on medium speed until all ingredients are thoroughly mixed together
• Take a small amount of dough in your hands and roll into a ball.
• Place 2" apart on parchment paper and press down with a fork to flatten before baking in the oven.
• Bake in preheated oven for 10 minutes or until lightly browned on top
• Remove from the oven and place on a wire rack to cool completely before storing in a container.

RAISIN CRUNCH COOKIES

Steps:

• Preheat oven to 350ºF.
• Mix flour, baking powder, baking soda and oats; set aside.
• Beat butter and sugars in large bowl with electric mixer on medium speed until light and fluffy.
• Add egg and vanilla; mix well.
• Gradually add flour mixture, beating until well blended after each addition.
• Add cereal, coconut and raisins; stir until well blended.
• Drop heaping teaspoonfuls of dough, 2 inches apart, onto ungreased baking sheets.
• Bake 14 to 16 minutes or until lighty browned.
• Cool on baking sheets 3 to 4 minutes; remove to wire racks.
• Cool completely.
• Store in tightly covered container at room temperature.

JUMBO BREAKFAST COOKIES

Steps:

• Preheat the oven to 375 degrees F (190 degrees C).
• In a very large bowl, mix together the sugar, peanut butter, butter, water, vanilla and eggs until smooth. Combine the flour, baking soda and salt; stir into the batter. Mix in the oats and raisins, then carefully stir in the cereal. Drop 1/2 cupfuls of dough onto ungreased cookie sheets, spacing cookies about 4 inches apart. Flatten cookies to 1 inch thick.
• Bake for 12 minutes in the preheated oven, until cookies are lightly browned at the edges. Let stand on the cookie sheets for 5 minutes before removing to wire racks to cool completely. Store at room temperature. I like to put each cookie into a sandwich bag which makes them easy to grab on the way out the door.