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| RECIPE FOR RAISIN GRANOLA COOKIES |
Title: Raisin Granola Cookies
Category: Chocolate -crackers
Serves: 1
Ingredients:
| 1.75 | c | Regular granola | | 1.50 | c | All-purpose flour | | 1.00 | c | Sweet butter, softened | | 0.75 | c | Sugar | | 0.75 | c | Packed dark brown sugar | | 1.00 | ts | Baking soda | | 1.00 | ts | Salt | | 1.00 | ts | Vanilla extract | | 1.00 | | Egg | | 1.00 | c | Raisins | | 0.50 | 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
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