By Vino Girl on March 26, 2007
Photo by Vino Girl
Photo by Vino Girl
"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."
Serving Size: 1 (18 g)
Servings Per Recipe: 48
"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."
"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!"
"My whole family loved these - which is rare. My husband typically doesn't even like sweets and I don't like oatmeal rasin cookies - but thought these were great. The kids couldn't get enough! I eliminated the egg and added a little olive oil - my toddler has egg allergies so cookies are often problematic. As usual for egg elimination, the cookies don't hold together as well - but they still tasted good!"
"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!"
"Great cookie! I followed the recipe exactly and they turned out great. I must have made them too big, because I only yielded 28 cookies. Next time, I'll double the recipe."
"I actually was forced to make these after I ran out of flour and oatmeal while trying to make oatmeal cookies. They turned out pretty good! It tasted like a basic oatmeal cookie out of the oven but the day after I made these you could really taste the difference! They have a really interesting textur ebut these were really good. I'll make them again sometime if my family ends up buying Raisin Bran again. That stuff usually sits on the shelf for ages before anyone easts it. Thank you again! These went fast."
"I made this exactly as the recipe says, and these cookies are indeed outstanding! Just the right amount of coconut (I used unsweetened). I also used egg substitute. They are very moist and chewy in the middle (not undercooked by any means) and crispy on the outside! A definite keeper! I made these small and will probably get close to the 48 servings as stated, and I cooked them about 11 minutes at that size."