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Prep Time: 20 Minutes Cook Time: 16 Minutes |
Ready In: 36 Minutes Servings: 4 |
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From Food & Family Spring 2007. I made these without the coconut by increasing both the oatmeal and cereal amounts. It changes the recipe, but it still made for a really good cookie that was crisp around the edges with a soft and chewy center. Ingredients:
1 1/4 cups flour |
1 teaspoon baking powder |
1 teaspoon baking soda |
1/2 cup old fashioned oats or 1/2 cup quick-cooking oats |
1/2 cup butter |
3/4 cup firmly packed brown sugar |
1/2 cup sugar |
1 egg |
1 teaspoon vanilla |
1 cup raisin bran cereal |
1 1/4 cups flaked coconut |
1/2 cup raisins |
Directions:
1. Preheat oven to 350ºF.
2. Mix flour, baking powder, baking soda and oats; set aside.
3. Beat butter and sugars in large bowl with electric mixer on medium speed until light and fluffy.
4. Add egg and vanilla; mix well.
5. Gradually add flour mixture, beating until well blended after each addition.
6. Add cereal, coconut and raisins; stir until well blended.
7. Drop heaping teaspoonfuls of dough, 2 inches apart, onto ungreased baking sheets.
8. Bake 14 to 16 minutes or until lighty browned.
9. Cool on baking sheets 3 to 4 minutes; remove to wire racks.
10. Cool completely.
11. Store in tightly covered container at room temperature.
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