Raisin Granola Cookies
Serves:
Ingredients:
1 3/4
c
Regular granola
1
c
Raisins
1
Egg
1
ts
Vanilla extract
1
ts
Salt
1
ts
Baking soda
3/4
c
Packed dark brown sugar
3/4
c
Sugar
1
c
Sweet butter, softened
1 1/2
c
All-purpose flour
1/2
c
Unsalted peanuts,*
Method:
* coarsely chopped Granola and brown sugar give this cookie its crunch and rich flavor.
Preheat oven to 350.
In a large bowl, measure all ingredients except raisins and peanuts.
With mixer at low speed, beat ingredients until just mixed; increase speed to medium and beat 2 minutes, occasionally scraping bowl with rubber spatula.
Stir in raisins and peanuts until mixture is well blended.
Drop dough by heaping teaspoonfuls, about 2 inches apart on greased cookie sheet.
Bake 10-14 minutes at 350 until cookies are lightly browned around edges.
Remove cookies to wire racks and allow to cool completely.
Store cookies in a tightly covered container up to 1 week.
Variations: Chocolate-Granola Cookies: prepare dough as for Raisin Granola cookies but substitute 6 ounces of semi-sweet chocolate pieces for half cup of raisins.
Date-Granola Cookies: Substitute 1 cup of chopped, pitted date.
for raisins.
Yield: 3-4 dozen.
Larry Rosenberg, author of Muffins & Cupcakes (published by The American Cooking Guild), Fairview, NJ.
Randy Shearer