Recipe of the Day

King Kullen

Layered Monterey Pumpkin Dip

Tip Of The Day

Don’t You Dare Toss That Brine! Here’s a little secret – there’s quite a bit you can do with your olive brine (or juice) outside of making a great Martini, like adding it to your next salad or slaw. Get the most out of your next can or jar with these pin-worthy tips: www.ilovelindsay.com

View Full Shopping List
Print |  Email To Friend |  Add to Recipe Box

All-Bran® Refrigerator Cookies

Prep Time: 15 minutes

Servings: 84

Ingredients

  2 cups all-purpose flour

  2 tsp baking powder

  1/4 tsp baking soda

  3/4 cup butter or margarine

  1 cup firmly packed brown sugar

  1/2 cup granulated sugar

  1 egg

  1 Tbs fat free milk

  1 tsp vanilla

  1 cup All-Bran® Original

  

  1 cup Ready-To-Eat Cereal All-Bran® Bran Buds®

Select All

Add Items to List

Directions

1. Stir together flour, baking powder and baking soda. Set aside.

2. In large mixing bowl beat together butter, brown sugar and granulated sugar until thoroughly mixed. Add egg, milk and vanilla. Beat well. Stir in Kellogg's® All-Bran® cereal and flour mixture, mixing until combined.

3. Shape dough into two 10 1/2-inch-long rolls. Wrap in plastic wrap, covering ends carefully. Refrigerate at least 2 hours or until firm.

4. Slice cookie rolls about 1/4 inch thick and place on ungreased baking sheet.

5. Bake at 375°F about 9 minutes or until golden brown. Remove from baking sheets and cool on wire racks. Store in airtight container.

NOTE

Variations:

Chocolate: Stir in 2 squares melted, unsweetened chocolate before add flour mixture.

Nutty: Add 1/2 cup chopped walnuts with flour mixture.

Spice: Stir 2 teaspoons cinnamon, 1 teaspoon ginger, 1/2 teaspoon nutmeg and 1/4 teaspoon cloves into flour mixture.