Cinnamon Bran and Raisin Cookies

Name: Cinnamon Bran and Raisin Cookies
Prep time: 15 min
Cook time: 1 h
Total time: 1 h 15 min
Yield: 50 cookies
Ingredients: 2 cups 100% all-bran cereal; 1/3 cup hot water; 3/4 cup shortening or 3/4 cup margarine; 3/4 cup white sugar; 1/2 cup packed brown sugar; 2 eggs; 1 1/3 cups all-purpose flour; 1 tablespoon ground cinnamon; 1 teaspoon baking soda; 1/2 teaspoon salt; 2 1/2 cups quick-cooking rolled oats; 1/2 cup raisins (or dried cranberries, or chocolate chips)

Submitted by Luv4food

"I've been making these for years and my kids love them, and they actually get fiber! I've made this with chocolate chips instead of raisins, as well as with cranberries. all were great. Kids prefer chocolate chip. I don't remember where I got it, but I'm glad I did."

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Ready In:: 1hr 15mins
Ingredients:: 12
Yields:: 50 cookies

ingredients

2 cups 100% all-bran cereal
¹⁄₃ cup hot water
³⁄₄ cup shortening or 3/4 cup margarine
³⁄₄ cup white sugar
¹⁄₂ cup packed brown sugar
2 eggs
1 ¹⁄₃ cups all-purpose flour
1 tablespoon ground cinnamon
1 teaspoon baking soda
¹⁄₂ teaspoon salt
2 ¹⁄₂ cups quick-cooking rolled oats
¹⁄₂ cup raisins (or dried cranberries, or chocolate chips)

directions

In a bowl mix bran cereal and hot water.
Cover and set aside.
Cream shortening, white sugar and brown sugar until fluffy.
Add eggs.
In a seperate bowl combine flour, cinnamon, baking soda, and salt.
Add to mixing bowl and stir until combined.
By hand mix in rolled oats and raisins, and bran cereal until well combined.
Drop by Tablespoonful onto ungreased baking sheet.
Bake 375F for about 10-12 minutes, or until golden brown.
Cool completely and store in airtight container.

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Reviews

These turned out well, but I did make two changes; one is a matter of taste, but the other I would definitely recommend. First off, I halved the recipe, as I have only myself to feed. Some of the quantities were hard to halve, but I wound up using 3/4 c. flour, 1/2 c. sugar and 1/4 c. water and just halving the other ingredients--except for the raisins, of which I still used 1/2 c. I found that the water wasn't nearly enough to make a dough that could be stirred, so the second time I made them, I used 1/2 c. of water, and the cookies stirred more easily and spread out like cookies instead of just remaining in pretty much the same lump I put them on the cookie sheet in. Also, I found the cinnamon left a slightly bitter aftertaste, and lowered the amount to 1 tsp. (for a half-recipe, remember) the second time, and liked it much better.

Jo Ann L