All Bran Refrigerator Cookies Recipes

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ALL BRAN COOKIES



All Bran Cookies image

One serving is for two cookies. These are so good and healthy. Cooking time includes the refrigeration time.

Provided by alysee

Categories     Dessert

Time 2h24m

Yield 42 serving(s)

Number Of Ingredients 10

2 cups all-purpose flour
2 teaspoons baking powder
1/4 teaspoon baking soda
3/4 cup unsweetened applesauce
1 cup brown sugar, firmly packed
1/2 cup sugar
2 egg whites
1 tablespoon skim milk
1 teaspoon vanilla extract
1 cup all-bran cereal

Steps:

  • Stir together flour, baking powder and baking soda. Set aside.
  • In large mixing bowl beat together butter, brown sugar and granulated sugar until thoroughly mixed.
  • Add egg, milk and vanilla. Beat well.
  • Stir in ALL-BRAN cereal and flour mixture, mixing until combined.
  • Shape dough into two 10 1/2-inch-long rolls.
  • Wrap in plastic wrap, covering ends carefully.
  • Refrigerate at least 2 hours or until firm.
  • Slice cookie rolls about 1/4 inch thick and place on ungreased baking sheet.
  • Bake at 375° F about 9 minutes or until golden brown.
  • Remove from baking sheets and cool on wire racks.
  • Store in airtight container.

Nutrition Facts : Calories 57.6, Fat 0.1, Sodium 33.3, Carbohydrate 13.7, Fiber 0.6, Sugar 7.7, Protein 1

ALL-BRAN REFRIGERATOR COOKIES



All-Bran Refrigerator Cookies image

Number Of Ingredients 10

2 cups all-purpose flour
2 teaspoons baking powder
1/4 teaspoon baking soda
3/4 cup butter or margarine
1 cup firmly packed brown sugar
1/2 cup granulated sugar
1 egg
1 tablespoon fat free milk
1 teaspoon vanilla extract
1 cup All-Bran® Original or All-Bran® Bran Buds®

Steps:

  • 1. Stir together flour, baking powder and baking soda. Set aside.2. In large mixing bowl beat together butter, brown sugar and granulated sugar until thoroughly mixed. Add egg, milk and vanilla. Beat well. Stir in Kellogg's® All-Bran® cereal and flour mixture, mixing until combined.3. Shape dough into two 10 1/2-inch-long rolls. Wrap in plastic wrap, covering ends carefully. Refrigerate at least 2 hours or until firm.4. Slice cookie rolls about 1/4 inch thick and place on ungreased baking sheet. Bake at 375°F about 9 minutes or until golden brown. Remove from baking sheets and cool on wire racks. Store in airtight container. VARIATIONS:CHOCOLATE: Stir in 2 squares melted, unsweetened chocolate before add flour mixture.NUTTY: Add 1/2 cup chopped walnuts with flour mixture.SPICE: Stir 2 teaspoons cinnamon, 1 teaspoon ginger, 1/2 teaspoon nutmeg and 1/4 teaspoon cloves into flour mixture.

Nutrition Facts : Nutritional Facts Serves

ALL-BRAN* ORIGINAL JUMBO RAISIN SPICE COOKIES



All-Bran* Original Jumbo Raisin Spice Cookies image

My mom used to make these years ago, from a recipe she got on an ALL BRAN cereal box. I found this on the Kellogg's website, and it sounds right. They are VERY yummy! We just called 'em 'Breakfast Cookies', and if she was gonna let me have them for breakfast, I wasn't about to complain! (I use the All Bran that looks like little twigs)

Provided by CookinMandi

Categories     Drop Cookies

Time 28m

Yield 36 serving(s)

Number Of Ingredients 13

2 1/2 cups all-purpose flour
2 teaspoons baking soda
2 teaspoons ground cinnamon
2 teaspoons ground ginger
1 teaspoon ground cloves
1/4 teaspoon salt
2 cups all-bran cereal
1 1/2 cups raisins
1 cup shortening
1 1/2 cups firmly packed brown sugar
2 eggs
3/4 cup molasses
3/4 cup granulated sugar (optional)

Steps:

  • ((I soak my raisins in water for a few hours before making the cookies, just to plump 'em up.)).
  • Stir together flour, soda, cinnamon, ginger, cloves and salt. Mix in cereal and raisins. Set aside.
  • Cream together shortening and brown sugar in large mixer bowl. Beat in eggs and molasses. Stir in dry ingredients mixing until well combined ( mixture will be quite dry ).
  • Shape dough into 4 cm (1 1/2") balls; roll in granulated sugar if desired. Place on lightly greased cookie sheets and flatten with a fork, allowing 6 cookies per sheet.
  • Bake at 190C (375F) 7 - 8 minutes or until lightly browned. ( Do not overbake or cookies become very crunchy when cooled ) . Cool on baking sheets 2 - 3 minutes, then remove to racks to cool completely. Store in airtight container.

Nutrition Facts : Calories 168.5, Fat 6.3, SaturatedFat 1.6, Cholesterol 11.8, Sodium 105.2, Carbohydrate 28.3, Fiber 1.5, Sugar 16.9, Protein 1.9

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