Yield: 1 servings
|1¾ cup||Regular granola|
|1½ cup||All-purpose flour|
|1 cup||Sweet butter, softened|
|¾ cup||Packed dark brown sugar|
|1 teaspoon||Baking soda|
|1 teaspoon||Vanilla extract|
|½ cup||Unsalted peanuts,*|
* coarsely chopped
Granola and brown sugar give this cookie its crunch and rich flavor.
Preheat oven to 350ø.
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 350ø 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.