| 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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