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    You are in: Home / Recipes / Raisin Crunch Cookies Recipe
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    Raisin Crunch Cookies

    Raisin Crunch Cookies. Photo by Vino Girl

    1/1 Photo of Raisin Crunch Cookies

    Total Time:

    Prep Time:

    Cook Time:

    36 mins

    20 mins

    16 mins

    Vino Girl's Note:

    From Food & Family Spring 2007. I made these without the coconut by increasing both the oatmeal and cereal amounts. It changes the recipe, but it still made for a really good cookie that was crisp around the edges with a soft and chewy center.

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    Serves: 48



    Units: US | Metric


    1. 1
      Preheat oven to 350ºF.
    2. 2
      Mix flour, baking powder, baking soda and oats; set aside.
    3. 3
      Beat butter and sugars in large bowl with electric mixer on medium speed until light and fluffy.
    4. 4
      Add egg and vanilla; mix well.
    5. 5
      Gradually add flour mixture, beating until well blended after each addition.
    6. 6
      Add cereal, coconut and raisins; stir until well blended.
    7. 7
      Drop heaping teaspoonfuls of dough, 2 inches apart, onto ungreased baking sheets.
    8. 8
      Bake 14 to 16 minutes or until lighty browned.
    9. 9
      Cool on baking sheets 3 to 4 minutes; remove to wire racks.
    10. 10
      Cool completely.
    11. 11
      Store in tightly covered container at room temperature.

    Ratings & Reviews:

    • on October 06, 2007


      My son rated these the best cookie he ever ate! I've soaked the raisins in a little warm water with 1/2 tsp vanilla or rum flavor. This recipe lends itself well to variations(and it still comes out great). I've added or substituted dried cranberries, dried cherries, walnuts, cinnamon chips and/or butterscotch chips. Yum!

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on February 20, 2009


      I've made these twice now out of my Food & Family mag. I love the chewy texture the coconut adds inside with a nice crispy outside. My whole family loved them. I added pecans to the second batch. I also used Total cranberry crunch cereal as I didn't have Raisin Bran. Will definitely try some variations with this recipe. Both times I ended up with 30 cookies.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on May 05, 2008


      I was pleasantly surprised at how quickly these went together. I don't eat much cold cereal these days, and had some Raisin Bran that was starting to get stale, so this was a good way to use up some of it. I made some of my usual adjustments to these, and they turned out well: 3/4 C whole wheat flour & 1/2 C ap flour; 2 T butter & 6-7 T unsweetened applesauce; reduced sugars to 1/2 C and 1/3 C (respectively); and only added about 3/4 C coconut, as that is all I had. I did have to reduce the oven temp just a bit, but that could be my oven, and I also had to take them out sooner than the recipe states (around 12 minutes), or they were too done. While these are not something that I would make unless I was trying to get rid of some Raisin Bran, I would consider making them again under those circumstances. I'm taking them to work tomorrow, so we'll see how they like them!

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (7)


    Nutritional Facts for Raisin Crunch Cookies

    Serving Size: 1 (18 g)

    Servings Per Recipe: 48

    Amount Per Serving
    % Daily Value
    Calories 72.6
    Calories from Fat 24
    Total Fat 2.7 g
    Saturated Fat 1.8 g
    Cholesterol 9.4 mg
    Sodium 62.9 mg
    Total Carbohydrate 11.6 g
    Dietary Fiber 0.4 g
    Sugars 7.5 g
    Protein 0.8 g

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