| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Grains | American | Cookies | 1 | Servings |
INGREDIENTS
| 1 3/4 | c | Regular granola |
| 1 1/2 | c | All-purpose flour |
| 1 | c | Sweet butter, softened |
| 3/4 | c | Sugar |
| 3/4 | c | Packed dark brown sugar |
| 1 | ts | Baking soda |
| 1 | ts | Salt |
| 1 | ts | Vanilla extract |
| 1 | Egg | |
| 1 | c | Raisins |
| 1/2 | c | Unsalted peanuts,* |
INSTRUCTIONS
* coarsely chopped Granola and brown sugar give this cookie its crunch and rich flavor. Preheat oven to 350°. 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 350° 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 From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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