Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

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,*

* 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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