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Peanut Butter-Raisin Bran Cookies

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Stir in a little whole-grain goodness when you add raisin-bran cereal to homemade cookies.

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(17 Ratings)

17 Ratings

5 spoons 59%

4 spoons

3 spoons 24%

2 spoons

1 spoons

Member Reviews (4)

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PREP TIME
1 Hr
TOTAL TIME
1 Hr
SERVINGS
36

1/2: cup butter or margarine, softened

1/2: cup peanut butter

1/2: cup granulated sugar

1/2: cup packed brown sugar

1: egg

3/4: cup Gold Medal® all-purpose flour

3/4: teaspoon baking soda

1/2: teaspoon baking powder

4: cups Total® Raisin Bran cereal

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1 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.
2 On ungreased cookie sheets, drop dough by rounded tablespoonfuls about 2 inches apart.
3 Bake 11 to 13 minutes or until lightly browned. Cool 2 minutes; remove from cookie sheet.

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Expert Tips

Store cookies in food-storage plastic bag or airtight container at room temperature up to 1 week or in freezer up to 3 months.

Got a question for our Kitchen Experts? Ask it in the Message Boards

Nutrition Information:

1 Serving (1 Cookie)

Calories 100

(Calories from Fat 40),

Total Fat 4 1/2g

(Saturated Fat 2g,
Trans Fat 0g),

Cholesterol 15mg;
Sodium 95mg;
Total Carbohydrate 12g

(Dietary Fiber 0g,
Sugars 7g),

Protein 2g;

Percent Daily Value*:

Vitamin A 2.00%;
Vitamin C 0.00%;
Calcium 8.00%;
Iron 10.00%;

Exchanges:

1/2 Starch;
0 Fruit;
1/2 Other Carbohydrate;
0 Skim Milk;
0 Low-Fat Milk;
0 Milk;
0 Vegetable;
0 Very Lean Meat;
0 Lean Meat;
0 High-Fat Meat;
1 Fat;

Carbohydrate Choices:

*Percent Daily Values are based on a 2,000 calorie diet.

Review & Comments

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1 - 3 of 4 Reviews View All

Posted 10/24/2011 3:59:23 PM REPORT ABUSE Millie63 said:

Rating:

A good cookie that is easy to make. I used splenda for half of the granulated sugar, 2 egg whites for the egg and one cup of oatmeal as I only had 3 cups of raisin bran. Next time I will use 3/4 cup of peanut butter since they need a little more or a peanut taste.

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