- Heat oven to 350°F. Line baking sheets with parchment paper or lightly spray with cooking spray.
- In large bowl beat peanut butter and brown sugar with electric mixer for 30 seconds. Add eggs and applesauce; beat until smooth. Add flour and baking soda; beat until flour is incorporated and no streaks of white remain. Add KELLOGG’S® RICE KRISPIES® cereal and raisins; mix on low speed to combine.
- Shape dough into golf ball-size balls (about ¼ cup each). Place 2 inches apart on parchment-lined baking sheets. Press balls lightly to flatten slightly.
- Bake in 350°F oven for 10 to 12 minutes or until edges just begin to brown. Cool on baking sheets on wire racks 1 to 2 minutes to firm slightly. Remove to racks; cool completely. Store in airtight container
Always cool the baking sheets before baking more cookies. A hot baking sheet will melt the dough and cookie edges may burn or cookies can lose their shape.