Raisin granola cookies

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

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