Raisin Crunch Cookies

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photo by:kraft

These are wonderful, I have my whole family hooked on these.

posted by

samanthateri

on 8/19/2009

time

prep:

10 min

total:

30 min

servings

total:

4 doz. or 24 servings, two cookies each

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what you need

1-1/4

cups flour

tsp. CALUMET Baking Powder

tsp. baking soda

1/2

cup old-fashioned or quick-cooking oats

1/2

cup (1 stick) butter

3/4

cup firmly packed brown sugar

1/2

cup granulated sugar

egg

tsp. vanilla

cup raisin bran cereal

1-1/4

cups BAKER'S ANGEL FLAKE Coconut

1/2

cup raisins

Make It

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 min. or until lighty browned. Cool on baking sheets 3 to 4 min.; remove to wire racks. Cool completely. Store in tightly covered container at room temperature.

Kraft Kitchens Tips

Variation

Prepare as directed, substituting honey-flavored multi-grain cereal flakes with oat clusters for the raisin bran cereal and/or substituting dried cranberries for the raisins.

Special Extra

Add 1/2 cup chocolate chips or your favorite chopped PLANTERS Nuts to the cookie dough before baking.

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caren532

posted:7/8/2007

i changed the flour to half white and whole wheat and used the cranberries instead of the raisins. the cookie is very sweet.i also used honey bunch of oats cereal. i will cut back on sugar next time.

NikkiandHeath

posted:6/22/2007

These cookies are YUMMY! I'm not a huge raisin fan so I omitted the extra raisins and used the Raisin Bran cereal. Everyone loved these, big hit in our house!

susieqno1

posted:6/12/2007

GREAT recipe!!! I bake cookies often for the women at work, and these get an A+! I used plain bran flakes instead of raisin bran...terrific!!!

gconn1

posted:6/5/2007

absolutely the best cookies. I used Honey Bunch of Oats with Almonds and used splenda for sugars ....GREAT

a cook

posted:5/31/2007

I didn't make this recipe, but a friend did and we all LOVED them!! The entire batch was gobbled up before we left! Excellent!!!

swolber1

posted:5/19/2007

I have made this recipe twice. The first time I made them my husband ate half of them in one day. I tried them again using Splenda (both white and brown sugar) and egg substitute. I also used half whole wheat flour with the all purpose flour. They turned out great - my husband didn't know the difference between the original recipe and my "healthy" version!

a cook

posted:5/9/2007

YUMMY!!!!! VERY DELISH, BUT INSTEAD OF THE RAISIN, I DID INDEED USE THE CRANBERRIES. I WILL DEFINETELY MAKE THIS AGIAN.

Tamatha0917

posted:4/30/2007

Batter seemed a little dry initially and I was not sure how they would bake, however, they came out really well. I will definitely make these again! The coconut gives these a really nice alternative.

woodsmandad

posted:4/18/2007

My family really loved these cookies. I like them because they are healthy and easy to make.

judy Steel

posted:4/16/2007

Great cookie. Just enough crunch and plenty of taste! If you are using the rcipe from the magazine, please note the prep time time states"including refrigerating" After rading the recipe several times, I could NOT find any refrigeration directions. Should read: including cooling time.

K:53235v0:105224

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Raisin Crunch Cookies

what you need

Make It

Kraft Kitchens Tips

nutritional info per serving

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