Don’t look now, but your kids are eating fiber.

Kids need fiber. And when they’re eating these delicious cookies made with fiber-rich Kellogg’s Raisin Bran, they love getting it. It’s fiber kids love.

Giant Kellogg’s Raisin Bran cookies recipe

Giant Raisin Bran cookies (1998)

Yield: 16 cookies. 1.6 grams of fiber each

Prep Time: 15 minutes

Cook Time: 14 minutes

Additional Time: 15 minutes

Total Time: 44 minutes

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Ingredients

• 2 cups Kellogg's Raisin Bran cereal, crushed to 1-1/2 cups
• 1 cup whole wheat flour
• 1 cup all-purpose flour
• 1 teaspoon baking soda
• 3/4 cup margarine, softened
• 2/3 cup granulated sugar
• 1/2 cup brown sugar, packed firm
• 2 eggs

Instructions

1. Stir together Kellogg's Raisin Bran cereal, flours, and soda. Set aside.
2. In large mixing bowl, beat margarine, sugar and brown sugar until light and fluffy. Add eggs. Beat well.
3. Add flour mixture. Mix thoroughly.
4. Drop by level 1/4 cup measure onto ungreased cookie sheet.
5. Bake at 325 F for 12 to 14 minutes or until lightly browned.

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Nutrition Information:

Yield: 16 Serving Size: 1
Amount Per Serving: Calories: 224Total Fat: 10gSaturated Fat: 2gTrans Fat: 2gUnsaturated Fat: 7gCholesterol: 23mgSodium: 125mgCarbohydrates: 32gFiber: 1.6gSugar: 16gProtein: 3g

Click Americana offers approximate nutrition information as a general reference only, and we make no warranties regarding its accuracy. Please make any necessary calculations based on the actual ingredients used in your recipe, and consult with a qualified healthcare professional if you have dietary concerns.

Classic banana bread with bran recipe (1979)

Copycat cooking: [Raisin] Bran cookies

Here’s a recipe that came out more than 20 years before for a very similar kind of cookie. It was syndicated nationwide, but we got the recipe via the Washington C.H. Record-Herald (Washington Court House, Ohio), published on August 24, 1976.

By CECILY BROWNSTONE
Associated Press Food Editor

DEAR CECILY: My family likes the raisin bran cookies I buy in small packages. They are made without preservatives. I am wondering whether you have a recipe from which I could make cookies similar to these. I wouldn’t always have time to bake them, but should like to do so sometimes. — WORKING MOTHER.

DEAR WORKING MOTHER: I agree with your family that the new packaged raisin bran cookies are delicious. We’ve used the ingredients listed on the package and worked out a recipe using cereal that produces a reasonable facsimile of them. The homemade cookies, of course, cost far less than the bought ones. — C.B.

Raisin Bran cookies (1976)

Yield: 4-1/2 to 5 dozen cookies

Prep Time: 15 minutes

Cook Time: 10 minutes

Additional Time: 15 minutes

Total Time: 40 minutes

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Ingredients

• 1 cup unbleached white flour, stir to aerate before measuring
• 1/4 cup stoneground whole wheat flour (coarser than the white flour)
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup all-bran cereal
• 1/2 cup milk
• 1/2 cup solid white shortening
• 1 cup sugar
• 1 teaspoon vanilla
• 2 large eggs
• 1 cup raisins

Instructions

1. On wax paper, stir together the flours, soda and salt.
2. In a small mixing bowl, stir together the bran and milk; let stand until milk is absorbed — a minute or two.
3. In a large mixing bowl cream shortening, sugar and vanilla; beat in eggs: gradually stir in the flour mixture until smooth, stir in bran mixture and raisins.
4. Drop by level tablespoons, well apart, onto well-greased cookie sheets.
5. Bake in a preheated 375-degree oven until edges are browned — about 10 minutes.
6. With a wide spatula, loosen all cookies on the pan, then remove to cool on wire racks.

Nutrition Information:

Yield: 60 Serving Size: 1
Amount Per Serving: Calories: 52Total Fat: 2gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 7mgSodium: 35mgCarbohydrates: 8gFiber: 1gSugar: 5gProtein: 1g

Click Americana offers approximate nutrition information as a general reference only, and we make no warranties regarding its accuracy. Please make any necessary calculations based on the actual ingredients used in your recipe, and consult with a qualified healthcare professional if you have dietary concerns.