Raisin Granola Cookiescookies 1 3/4 cup regular granola 1 1/2 cup all-purpose flour 1 cup sweet butter, softened 3/4 cup sugar 3/4 cup packed dark brown sugar 1 teaspoon baking soda 1 teaspoon salt 1 teaspoon vanilla extract 1 egg 1 cup raisins 1/2 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 |
