Yield: 1 servings
| Measure | Ingredient |
|---|---|
| 1¾ cup | Regular granola |
| 1½ cup | All-purpose flour |
| 1 cup | Sweet butter, softened |
| ¾ cup | Sugar |
| ¾ cup | Packed dark brown sugar |
| 1 teaspoon | Baking soda |
| 1 teaspoon | Salt |
| 1 teaspoon | Vanilla extract |
| 1 \N | Egg |
| 1 cup | Raisins |
| 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.
Randy Shearer