Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 3/4 c Regular granola 1 ts Salt
1 1/2 c All-purpose flour 1 ts Vanilla extract
1 c Sweet butter, softened 1 Egg
3/4 c Sugar 1 c Raisins
3/4 c Packed dark brown sugar 1/2 c Unsalted peanuts,*
1 ts Baking soda

* 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

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