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.