Cereal Oat Cookies

These are oatmeal-raisin cookies that went back for seconds. On top of a good measure of rolled oats, they fold in crunchy bran flake cereal, which keeps its toasty snap right through baking and gives every bite a nubbly, hearty texture.

Two sugars do two jobs. Brown sugar brings moisture and a soft, chewy center with its hint of molasses, while granulated sugar helps the edges crisp and spread. Raisins scattered through add little pockets of jammy sweetness.

The trick to keeping that cereal crunch is the bake. Pull the cookies as soon as they are lightly browned, no longer. Go past that and the cereal softens and the edges turn hard instead of crisp.

These are sturdy, lunchbox-friendly cookies that travel well and keep for days in a tin.

Kitchen Tips

• Don’t overbake; lightly golden is the goal, and they firm up as they cool.
• Plump dry raisins in warm water for a few minutes, then pat them dry before mixing.
• Let the dough rest a few minutes so the oats and cereal start to hydrate and the cookie holds together.

Variations

• Swap raisins for dried cranberries, chopped dates, or a mix.
• Add chocolate chips, chopped walnuts, or a handful of shredded coconut.
• Use Grape-Nuts for a denser crunch or any flaked cereal you have on hand.