Through Foodbuzz’s taste-makers program and courtesy of Kellogg’s, I received the three boxes of Kellogg’s All-Bran products you see below in the mail this week. It was serendipity. About a month ago, I had found a recipe for Chocolate Chip Cookies on one of those pull out tags magazines are forever putting randomly throughout their publications. Usually, I rip everyone of them out before I even will read a magazine, but this time, I actually looked at one before I threw it in the trash. It has been sitting on my counter waiting to be made ever since.
I am a complete fiber freak. I love whole grains and fruit. My kids, however, would rather eat processed, fiber-less foods. The idea of hiding bran in baked goods was a real “Aha!” moment for me. Now I am looking at the ripe bananas on the counter and thinking bran banana bread. But before I get ahead of myself, let me share the chocolate cookie results. I followed their recipe exactly. It tasted just like an ordinary cookie. The kids were thrilled that mom was baking cookies late on a Friday evening. It was all good.
1. Info for All-Bran Chocolate Chip Cookies
- Cook Time: unavailable
- Total Time: unavailable
- Servings: unavailable
- Calories: unavailable
2. Ingredients for All-Bran Chocolate Chip Cookies
- 2½ cups flour
- 1 tsp baking soda
- 2 eggs
- 1 tsp vanilla
- 1 cup chocolate chips
- Combine the flour, soda and salt in a bowl and set aside.
- Cream the butter and sugars with mixer.
- Add eggs and vanilla, beating well.
- Add hot water and then add All-Bran cereal and flour mixture.
- Stir in nuts, if using, and chocolate.
- Drop by teaspoon onto greased cookie sheets.
- Bake 375 for 15 minutes (My oven is hot, so I baked the first batch for 13 minutes, the second for 11 and all of the following batches for 10, also, I only got 8 cookies on a sheet because they spread as they bake)
- Cool on wire racks.