Oatmeal-Raisin-Bran Cookies

We all love Bran Muffins, but sometimes you need a change. Who wants to eat a bowl of bran flakes every day when you could have a cookie. Bran is very important to those of us of a certain age. I feel the need to remind you that bran is an aid to the digestive system, those of you who decide to eat more than two of three of these per day could be spending a lot of time in the little room with the porcelain fixtures. Just sayin'.

In case you don't want to be tempted to eat too many at one time, form your cookies on a sheet pan that will fit in your freezer and freeze. When they are frozen solid remove to a freezer bag and put back in the freezer. After you have labeled them, of course. Take out what you need, let them rest while you preheat the oven and continue on.

about 2-3 dozen depending on the size you make them
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1 cup raisins (regular or golden)
1 cup brown sugar, firmly packed
1/2 cup white sugar
1 1/2 sticks (3/4 cup,6 ounces) butter, softened
2 large eggs
1/2 teaspoon salt
1 teaspoon baking soda
1 teaspoon cinnamon
1/4 teaspoon freshly grated nutmeg
1 teaspoon vanilla extract
2 cups all-purpose flour
1 1/2 cups dry oatmeal, quick or old-fashioned, NOT instant
2 cups bran flake cereal
Preheat oven to 350 degrees F., rack in middle position

Pour 1 cup of boiling water over raisins in a heat proof bowl. Set aside to plump.

1. Beat together butter and sugars until creamy.
2. Add eggs one at a time, beat well.
3. Add vanilla, beat.
4. Add combined flour, baking soda, cinnamon, salt and nutmeg; mix well.
5. Stir in oats.
6. Drain raisins and pat dry on paper towels. Add to mixture and stir.
7. Add bran flakes, stir well.
8. Drop by rounded tablespoons onto ungreased cookie sheet, about 12 per sheet, depending on the size of the cookie sheet
9. Bake 13 to 15 minutes until golden brown.
10. Cool 1 minute on cookie sheet; remove to wire rack to finish cooling.