Recipe - Raisin Granola Cookies

1 Three fourths cup Regular granola
1 One half cup Allpurpose flour
1 cup Sweet butter, softened
Three fourths cup Sugar
Three fourths cup Packed dark brown sugar
1 teaspoon Baking soda
1 teaspoon Salt
1 teaspoon Vanilla extract
1 Egg
1 cup Raisins
One half cup 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 1014 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: ChocolateGranola Cookies: prepare dough as for Raisin Granola
cookies but substitute 6 ounces of semisweet chocolate pieces for half cup
of raisins.

DateGranola Cookies: Substitute 1 cup of chopped, pitted date. for
raisins.

Yield: 34 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