Grab n’ Go Raisin Bran Oatmeal Breakfast Cookies

There are days when you wake up in the morning and just can’t cope with the idea of a proper breakfast, know what I mean? I have found this answers the need for a fairly healthy cookie – no worries, it’s a yummy one – with both oatmeal and Raisin Bran (and if you want to make it even better for you, just swap out the regular flour with whole wheat or spelt). This goes down beautifully with coffee or tea and you can bag and run with it when you’re in a hurry – it’s gone to the office with me a bunch of times. They’re quite satisfying as well what with the bran and oatmeal in it. A note, I use quick oats, not rolled oats quite deliberately since I feel it blends in far better and gives a better texture to the cookies. So let’s rassle up a batch of cookies for the road!

Preheat the oven to 350 F/180 C.

Gather your ingredients (for some reason I missed the brown sugar and 2 more eggs, oops)

Place your dry ingredients into a bowl, the quick oats, brown sugar, flour, Raisin Bran, baking soda, cinnamon and salt as well as the chopped nuts

Mix well together – another note – make sure you really combine well, brown sugar tends to clump and you want it mixed throughout.

Then add the oil and eggs.

Mix thoroughly together till it forms a thick mass.

Using a tablespoon scoop or 2 tablespoons, scoop out balls and place on parchment paper lined baking sheets.

Flatten the balls with your hand. You should get about 18-21 large cookies.

Now place in the preheated oven and bake for about 12-14 minutes till golden brown. Let cool on a wire rack on the baking sheet till the cookies firm up. They will be chewy and you’ll find you ask yourself, hmm maybe I’ll take just one more for the road…

Grab n’ Go Raisin Bran Oatmeal Breakfast Cookies

Yields 18 -21 large cookies

3/4 cup brown sugar (150 grams)

1 1/2 cups quick oats (120 grams)

1 2/3 cup flour (208 grams)

1 1/2 cups Raisin Bran (90 grams)

1 teaspoon baking soda

1 teaspoon cinnamon

1/2 teaspoon salt

1/2 cup chopped walnuts or almonds (75 grams)

3/4 cup oil (177 ml)

3 eggs

Directions:

Preheat the oven to 350 F/180 C.

In a large bowl, mix together well the brown sugar, quick oats, flour, Raisin Bran, baking soda, cinnamon, salt and chopped nuts. Add the oil and eggs and mix thoroughly till your mixture is thick. Take parchment paper and line 2 baking sheets and scoop tablespoons of mixture and place on parchment, flattening the cookies lightly, leaving room for cookies to spread somewhat. Bake 12-14 minutes till nicely browned. Let cookies cool completely on wire racks on the baking sheet (don’t remove till cold or cookies will crumble) and they will firm up and you can remove them. Store in sealed containers.