Reviewed: Oct. 8, 2009

Wow, so yummy. I do think that crushing up the flakes might be a good idea as biting into one can be a little extra chewy. Not really sure how healthy you'd consider this recipe as I also substituted butter for shortning. But, it's so good, healthy didn't matter so much! Going to try adding in some different friuts and dried fruits just to see what happens.

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pdpink

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Reviewed: Oct. 4, 2009

I thought that these cookies were a bit too sweet, but still they were quite good. I used a bit less than the 1 cup of shortening and instead put in a bit of applesauce. And I used 1 cup whole wheat flour and the other 1 1/4 I stuck with all purpose flour. I didn't have any walnuts, so I pressed a whole almond into the center of each cookie. My kids liked them and I like using up the raisin bran!

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mokpochica

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Reviewed: Sep. 24, 2009

I was a little wary of these at first, but really needed to use up some raisin bran that was rather stale. They are delicious! I used whole wheat flour instead of all-purpose, half butter-half shortening, and instead of dropping by spoon fulls, rolled them into balls and then rolled the balls in cinnamon sugar. They came out FANTASTIC. Thanks for a great recipe!

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rceklarc

Cooking Level: Intermediate

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Reviewed: Aug. 21, 2009

Very good recipe and a great way to use up the last of the raisin bran. I cut the recipe in half, but used 2 c. of raisin bran and added a little skim milk to the batter. I made these into 8 HUGE cookies for my husband to take to work as breakfast cookies. They took about 20 minutes to bake that way. They came out very moist, and chewy with just the right amount of sweetness. The honey was a nice touch.

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Jillian

Cooking Level: Expert

Living In: Allentown, Pennsylvania, USA

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Reviewed: Aug. 7, 2009

Really good. I drizzled a glaze made with powdered sugar, cinnamon and milk over half the batch... yum!

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Robin

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Reviewed: Aug. 2, 2009

These were really good -- they're different than the cookies I'm used to, which was kind of nice. They spread quite a bit, so I learned not to put them too close together on the baking sheet after the first batch all stuck together, and then I put the dough in the fridge for awhile hoping it'd firm up a bit. (But that didn't make much difference). Despite the spreading, though, the cookies tasted great -- almost carmelized on the edges thanks to the huge amount of sugar, so they had a nice, complex taste to them (I think that has something to do with the honey as well) and they stayed chewy in the middle. Altogether, definitely a 'make again' recipe! Thanks Ione, for helping me get rid of the Raisin Bran that was languishing in my pantry!

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Nicole

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Reviewed: Jul. 12, 2009

A great cookie, simple and easy. I used Raisin Bran Extra which has cranberries, almonds, and yogurt clusters in it also. It worked great in these cookies (didn't like it as a cereal, so I was trying to get it out of the cupboard). I used butter rather than shortening, left out the nuts because the cereal already had it, and didn't add the extra raisins (mainly because I didn't have any on hand). I cooked them at 350 fro 13 minutes and they turned out great. The cereal flakes added a nice chewy texture. I couldn't ask for a better way to use up the extra cereal in my cupboard!

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KJ

Cooking Level: Intermediate

Home Town: Clare, Iowa, USA

Living In: Bowling Green, Ohio, USA

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Reviewed: Jun. 16, 2009

This is a creative, fast and easy recipe! I also had to use the raisin bran cereal, since no one was eating it, and it was the perfect way to do so! I did use butter instead of shortening, and I added orange zest (about 1/2 teaspoon, since I halved the recipe). After the first batch, I also had to lower the oven temperature to 325, and bake the cookies for about 7 minutes, not 12-14. I also omitted the raisins, because most of my family doesn't like them very much. My brother and mom loved them, and so did I!

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CookieClara

Cooking Level: Intermediate

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Reviewed: May 8, 2009

I, myself, have not tried this cookie for the fact that I'm not too much of a cookie fanatic. I substituted a cup of white flour for wheat and kept everything else the same. I got rave reviews from everyone who tried them. What a nice way to get rid of Raisn Bran! This is a nice and chewy cookie. EDIT: Sprinkling cinnamon sugar/plain cinnamon onto the cookies prior to, or after baking really compliments the flavour.

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soccerd0rkkk

Cooking Level: Beginning

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Reviewed: Mar. 8, 2009

These were so easy and delish. My 3 year old and I whipped them up with leftover raisin bran. We added almonds and chocolate chips - yum!

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MELISSA42

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Reviewed: Nov. 3, 2008

These are fantastic! I made them just to get rid of some Raisin Bran cereal and ended up buying another box just to make some more! Delicious!

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Alison

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Reviewed: Sep. 10, 2008

these cooks are the best! i cant wait to make them again! they were just the right amount of crunchy but soft too..and they were just sweet enough. go make them!

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alana.cartan

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Reviewed: Aug. 15, 2008

Tasty, sturdy cookie good for shipping to family. The honey adds a nice accent and the bran flakes add an unusual crunch. I used pecans instead of walnuts. Personally I will leave out the additional raisins next time (not a big raisin fan).

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Nick Tahoe

Cooking Level: Expert

Home Town: Buffalo, New York, USA

Living In: Cleveland, Tennessee, USA

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Reviewed: Jul. 23, 2008

These are very good. I made a 1/2 batch and used 1/2 butter and 1/2 shortening. A great way to use up Raisin Bran cereal. (I am the only one in my family that likes it and a whole box is hard for me to finish without getting tired of it...) Thanks!

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MIKENDREA

Cooking Level: Intermediate

Home Town: Ventura, California, USA

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Reviewed: Jun. 7, 2008

They were easy to prepare as all ingredients were on hand. Although a little on the rich side.

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Green Jeanne

Living In: Bozeman, Montana, USA

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Reviewed: Jun. 5, 2008

This was soooo good! I did mess up on the first batch by forgetting the second cup of flour , but the cookies were still divine! I used margarine instead of shortening to give it more of a buttery taste. Perfect!

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Alicia's Mom

Cooking Level: Expert

Living In: Santa Maria, California, USA

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Reviewed: May 23, 2008

This is my new favorite cookie recipe. I used splenda blend and whole wheat flour instead of sugar and all purpose flour. I know I will make these again.

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GATCHLEY

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Reviewed: Apr. 13, 2008

These cookies are awesome!! I was looking for a muffin recipe to use up the rest of the raisin bran and found this. They are delicious and I was expecting them to be either. lol

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Jennifer

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Reviewed: Apr. 10, 2008

LOVED IT! I have already made this twice within 24 hours!!! I followed the recipe as indicated, except I specans instead of walnuts. The cookies turned out great. I baked them for about 11 minutes so that they would be soft. The texture really surprised me. The cookie was nice and chewie but the cereal gave it some crunch. Kind of like when you have a soft cookie with some crispy edges, but all mixed together (I don't know if that made sense at all). Bravo!

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Ani

Cooking Level: Expert

Living In: Montreal, Quebec, Canada

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Reviewed: Apr. 13, 2007

Last night I wanted to use up the raisin bran I had, so when I looked I found this recipe. It was perfect. The cookies are tasty. I used butter in my batch, but everything else was the same in the recipe. I think the next time I make them I will add a tsp. or so of orange zest just for another little perk. You were successful in making a good cookie recipe!

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