Raisin Granola Cookies
Sweet butter, softened
Packed dark brown sugar
* 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
Drop dough by heaping teaspoonfuls, about 2 inches apart on greased
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
Yield: 3-4 dozen. Larry Rosenberg, author of Muffins & Cupcakes
(published by The American Cooking Guild), Fairview, NJ.