Chewy, buttery, loaded with regularity and middle-aged goodness, this recipe is so similar to the Quaker Oats oatmeal cookie recipe that I should probably be arrested for plagiarism (or grand theft auto, but that’s a story for later). Instead of oats, however, there is bran in these here cookies.
Bran, as you are no doubt aware, tastes like sawdust. The texture is much like sawdust, too, and requires plenty of moisture to make up for its inherent dryness. There is a lot of butter and brown sugar in this recipe. A lot. Do not labor under the illusion that these are low calorie. I don’t do low calorie.
I bumped up the spice factor to delight the palette and bury the sawdust taste in the woodworking shop where it belongs; and the end result is so good, I ate six of them in an hour. I can’t wait for them to kick in… if you catch my drift.
1 cup margarine or 1 cup butter, softened (Please use butter. Please.)
1 cup dark brown sugar, firmly packed
1/2 cup granulated sugar
1 teaspoon vanilla
1 1/2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon cinnamon (Also add 1/2 teaspoon cloves, cardamom, allspice and/or nutmeg. Whatever you got.)
1/2 teaspoon salt
3 cups Allbran, Bran Buds or a generically branded sawdust
1 cup raisins or currants (I prefer the latter because they stay chewy and aren’t quite as sweet.)
Preheat oven to 350 degrees. Cream butter and sugars by hand or in mixer. Beat in eggs and vanilla. Dip-level-pour the flour (or sift, if you’re like that) and add it and the salt, soda and spices to the wet ingredients. Stir until combined. Add the bran and the raisins or currants, and stir to combine well.
Place walnut-sized blobs of dough around two inches apart on a lightly greased cookie sheet, and bake for approximately 10 minutes. They should be slightly dark around the edges, and the sheen from the center should be almost gone. Cool them briefly before removing from sheet. Makes around 40 amazingly tasty cookies full of fiber, iron and whatever vitamins they put in the cereal.
A PHOTO OF THREE COOKIES: