All Bran Cookies Recipes

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Grease muffin cups or line with paper muffin liners.
• Mix together wheat bran and buttermilk; let stand for 10 minutes.
• Beat together oil, egg, sugar and vanilla and add to buttermilk/bran mixture. Sift together flour, baking soda, baking powder and salt. Stir flour mixture into buttermilk mixture, until just blended. Fold in raisins and spoon batter into prepared muffin tins.
• Bake for 15 to 20 minutes, or until a toothpick inserted into the center of a muffin comes out clean. Cool and enjoy!

Steps:

• Combine cereal and milk in medium size bowl. Set aside for 15 minutes.
• Combine flour, sugar, baking powder, and cinnamon in another bowl. Mix well.
• Add egg white and applesauce to cereal/milk mixture. Mix well.
• Stir in flour mixture. Stir until moistened. Add a splash of extra milk if batter seems too dry.
• Fold in raisins.
• Spray muffin tins well with no-stick spray. Do not use paper baking cups. Divide the batter into 12 muffin cups.
• Bake at 350 deg for 15-17 minutes, or until toothpick inserted into the middle comes out clean.
• Let muffins cool in the muffin tin for 5 minutes before removing.

Steps:

• Combine cereal and milk. Let stand 1/2 hour.
• Add egg and oil; beat well.
• Add rest of ingredients. Beat just until combined.
• Put into muffin pans sprayed with Pam.
• Bake at 400 degrees Fahrenheit for 20 minutes or until golden brown.

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a bowl, beat together the butter, brown sugar, white sugar, vanilla, peanut butter and eggs. In a separate bowl, mix the flour, bran, oats, and baking soda. Stir the flour mixture into the butter mixture until smooth. Drop by rounded teaspoons onto an ungreased cookie sheet.
• Bake for 15 to 18 minutes in the preheated oven. Remove to a rack to cool.

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.

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.

Steps:

• Cream butter and sugar.
• Add eggs and vanilla.
• Stir in everything else.
• Drop by spoonfuls onto greased sheets.
• Bake 375' 12 minutes.

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.

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 Kellogg's® 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 degrees F about 9 minutes or until golden brown. Remove from baking sheets and cool on wire racks. Store in airtight container.

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Beat mashed bananas, egg whites, brown sugar, maple syrup, yogurt, and cinnamon.
• Combine the remaining dry ingredients: flour, oats, wheat bran, salt and baking powder in a separate bowl. Use an electric mixer to combine dry ingredients with wet mixture.
• Add in raisins, chopped prunes, and/ or nuts.
• Roll cookies into balls, place on a cookie sheet coated with cooking spray. Bake for 8-12 minutes until cookies are firm and dry.