*Note: All purpose flour is fine to use in this recipe and will result in a slightly more tender cookie. Shape dough into 1-inch balls and place on baking sheet, allowing about 1 1/2 inches between each ball to allow for spread.īake for 10-13 minutes, until edges are lightly browned.Ĭool on a wire rack. Mix in crushed raisin bran cereal and raisins until well incorporated. With the mixer on low speed, blend in the flour mixture. Beat in eggs one at at time, followed by vanilla extract. Stir in the flour, salt and cinnamon and mix just until combined. Then add the molasses and bran flakes and mix until combined. Heat brown sugar and corn syrup just to boiling in 3-quart saucepan over medium heat, stirring frequently. Add in the buttermilk/soda mixture and mix. ![]() Mix together the coconut oil and brown sugar. In a large bowl, cream together butter and sugars until light and fluffy. In a small bowl, combine the buttermilk and baking soda. In a medium mixing bowl, whisk together flour, baking soda, spices and salt. Line a baking sheet with parchment paper. Uncover bake 10 to 15 minutes longer until apples are tender. Cover bake at 350 degrees for 30 minutes. Stir in cereal sprinkle over apple mixture. Cream butter, blend in 1/3 cup sugar and the flour. Spoon into 1 1/2 quart shallow baking dish. The flavors meld more and the cookies stay nice and tender, so they’re a great cookie to make a big batch of over the weekend and store in an airtight container for snacking during the week.Ģ cups raisin bran cereal (lightly crushed to 1 1/2 cups) Mix apples with 1/4 cup sugar, the cinnamon and salt. While these cookies are good when they first come out of the oven, they actually seem to improve with age. I definitely felt good about eating these and will admit to having one or two with breakfast – it was cereal, after all! There are already some raisins in the cereal (feel free to use another bran cereal and add in raisins, though), but more raisins add additional sweetness and texture to the finished cookies. Although you might not think of bran as having a strong flavor, the fact that the bran in these cookies comes from flaked cereal means that it has a rich toasted flavor that actually gives the cookies a lot of depth. The cookies are easy to make and have cinnamon, allspice and nutmeg in the dough to give them a little bit of a flavor boost. Mix the remaining ingredients into the soaked batter. ![]() Soak on the kitchen counter (covered with a cloth and rubber band) for 24 hours. Think of them as oatmeal raisin cookies, with a twist. Blend the flour in the filtered water plus lemon juice. In this case, I used some Raisin Bran cereal to add fiber and flavor to a batch of Raisin Bran Spice Cookies. For instance, it adds a nice crunch in Cornflake Cookies, some extra flavor in Honey Graham Chocolate Chip Cookies and a cereal treat flavor in Rice Krispy Treat Scones. You might be more likely to think of chocolate chips than of cereal when you’re going to do some baking, but cereal actually works well in many different types of recipes.
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