- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/4 teaspoon baking soda
- 3/4 cup butter or margarine
- 1 cup firmly packed brown sugar
- 1/2 cup granulated sugar
- 1 egg
- 1 tablespoon fat free milk
- 1 teaspoon vanilla
- 1 cup All-Bran® Original or All-Bran® Bran Buds®
- Stir together flour, baking powder and baking soda. Set aside.
- 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(R) All-Bran(R) cereal and flour mixture, mixing until combined.
- 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.
- Slice cookie rolls about 1/4 inch thick and place on ungreased baking sheet.
- Bake at 375 degrees F about 9 minutes or until golden brown. Remove from baking sheets and cool on wire racks. Store in airtight container.