As we head back to school these Raisin Bran Oatmeal Cookies are a great addition to the lunchbox!
Now, how does one go about disguising fiber? Of course in a cookie! My kids need fiber, just like really all of us probably do, but sometimes it’s hard to get them to eat high fiber foods.
I decided to whip up a tasty cookie using the Raisin Bran variety of cereal. They turned out perfectly and my kids ate them right up, not knowing they were getting a little fiber boost too.
These are absolutely perfect to add to a lunchbox too, I decided to add some oats to the mix as well just for a little bit of added nutrition and flavor too.
Now, as we head into the back-to-school routine, it may be a fun little treat to share these cookies with your kids when they get home from school, plus you will know that you are serving them a cookie with nutritional value too.
My kids love to have these in their lunchbox and I’m happy to give them to them too. It’s just a win all around.
We love to mix these up sometimes too and use other cereal varieties, they are even good with the addition of peanut butter as well. My son likes to get in the kitchen and help me out too when we are making these.
I suppose I probably should make some more too because we are exactly a week away from school starting again. Do you start school soon?
I’m ready for a consistent routine but it’s also my daughter’s last year of preschool before she heads to elementary with her brother for Pre-K, so it’s bittersweet too!
It’s just amazing how quickly the years go as a parent. I feel like I just had my daughter and now we are going to have two in elementary school in a year.
Now, let me wipe my tears and head to the kitchen, it’s time for cookies!
Enjoy!
Raisin Bran Oatmeal Cookies
Ingredients
- 2 1/2 Cups Flour
- 1 Cup Butter Softened
- 3/4 Cup Granulated Sugar
- 2 Eggs Beaten
- 1 Tsp Salt
- 1 Tsp Baking Powder
- 1 Tsp Vanilla
- 1/4 Cup Quick Oats
- 2 Cups Raisin Bran Lightly Crushed
Instructions
- Preheat the oven to 400*.
- In a large mixing bowl or using a stand mixer, cream together the flour and butter.
- Mix in the sugar, eggs, salt, baking powder, and vanilla.
- Fold in the oats and crushed raisin bran.
- Grease a cookie sheet and drop dough in about 1-2 tbsp size onto the sheet.
- Bake for 15-20 minutes or until slightly browned.
- Remove from oven and cool 5 minutes before transferring to a wire rack to complete cooling.
- Serve.
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Comments & Reviews
Jacqui says
You hooked me on the lunchbox idea. School starts next week and I’m anxious about packing the lunches. These look easy to make, and high in protein and fiber. Score for me, score for the kids!
Emily says
Yum!! These sound great! Thanks for linking up with our Merry Monday party.
Emily says
I’ve always loved Raisin Bran, but never would have thought to put it in cookies. Very clever.
Sally says
I haven’t made them yet. I am just curious why you would cream flour and butter and why you baked them on such high of a heat (400). Thanks
Mouse says
I only had Traditional rolled oats, which I find too hard in cookies, and I also wanted to make a slightly “healthier” version to dunk in my coffee for breakfast. So I started by chopping 2 cups of oats in my food processor. Then I added a cup of sprouted wheat flour and the salt and baking powder and pulsed until mixed. I cut up one stick of butter and put it in along with the 2 eggs, the vanilla, and 1/2 cup of honey, and pulsed until the dough was well mixed. Then I poured a generous 2 cups of raisin bran into a big bowl, added the dough, and folded them together gently. Scooped and baked as directed. Even with half the butter, and the extra oats subbed for flour, they’re very moreish, so I’m sure the original is super yummy for kids! I like the way the flaky crisp texture comes through.
Bruce says
I love the recipe however my cookies did not flaten out. What did I do wrong? Do ingredients go bad? Bottom burnt also.
Mommy Hates Cooking says
These are puffier cookies; however, if you want them flatter, press them down with a spatula about halfway through the baking time, carefully of course. The bottoms shouldn’t burn though, did you use a nonstick pan, spray, or parchment paper?