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Raisin Granola Cookies

Author/Submitted by:
Servings: 1
Categories: Cookies / Desserts

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  t  Baking soda
1  t  Salt
1  t  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 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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