| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs | September 1 | 1 | servings | |
INGREDIENTS
| 1 | c | All-purpose flour |
| 1/2 | ts | Baking soda |
| 1/4 | ts | Baking powder |
| 1/2 | ts | Salt |
| 1 | Stick unsalted butter; softened (1/2 cup) | |
| 3/4 | c | Firmly packed light brown sugar |
| 1 | lg | Egg |
| 1/2 | ts | Vanilla |
| 1 1/2 | c | Granola |
| 1/4 | c | Dried cranberries; chopped |
| 1 | c | Semisweet chocolate chips; (6 ounces) |
INSTRUCTIONS
Preheat oven to 350F. In a bowl whisk together flour, baking soda, baking powder, and salt. In another bowl with an electric mixer cream butter and sugar until light and fluffy. Beat in egg, beating until combined well, and beat in vanilla. Beat in flour mixture and stir in remaining ingredients. Drop dough by rounded tablespoons 2 inches apart onto buttered baking sheets and bake in batches in middle of oven 12 to 15 inches, or until golden. Cool cookies on racks. Cookies keep in airtight containers 5 days. Makes about 36 cookies. Gourmet September 1994 Converted by MC_Buster. Converted by MM_Buster v2.0l.
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