Oatmeal Raisin Bran Softie

If you’re craving an oatmeal raisin cookie but lacking some of the essential ingredients, sub in Raisin Bran Cereal for these delicious Oatmeal Raisin Bran Softies. The quick-cooking oats and crunchy cereal are a perfect combination for this fluffy cookie. Plus, the cinnamon-sugar dusting will have you going back for seconds. This cookie is a prime example of how versatile your cereal can be!

Oatmeal Raisin Bran Softie
Yield: About 2 dozen

2 cups AP flour
1 cup quick-cooking oats
1/2 cup Raisin Bran cereal
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup (1 stick) unsalted butter, room temperature
1 cup granulated sugar, plus 1 tablespoon for topping
1/2 cup sour cream
2 large eggs
1 1/2 teaspoons vanilla extract
1/4 teaspoon cinnamon

1) Preheat an oven to 350 degrees, and line two baking sheets with parchment paper.

2) In a large bowl, whisk together the AP flour, quick cooking oats, Raisin Bran cereal, baking powder, baking soda and salt.

3) In another large bowl, beat the butter and 1 cup sugar together until light and fluffy, about 5 minutes. Add the sour cream, eggs and vanilla, and mix until fully incorporated, about 2 minutes. Slowly add the dry ingredients into the wet ingredients until just incorporated. Chill the dough in the refrigerator for at least 30 minutes.

4) Meanwhile in a small bowl, mix the remaining 1 tablespoon of granulated sugar and 1/4 teaspoon of cinnamon. Set aside.

4) Once the dough has chilled, use a 1 inch ice cream scoop to scoop out the dough onto the baking sheet, spaced 2 inches apart (the dough balls should be about 1 tablespoon large). Gently press the dough balls with the palm of your hand to slightly flatten. Sprinkle a pinch of the cinnamon-sugar mixture on top of each cookie. Bake the cookies until the tops are no longer glossy and just the bottoms have browned, about 8 to 10 minutes. It’s better to undercook these cookies, so they remain “softie” cookies. Store in an airtight container at room temperature for up to one week.