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Crunch & Raisin Cookies

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Submitted by jnhgirl

YIELD

3 dozen

PREP

20 min

COOK

15 min

READY

45 min

Ingredients

1 ¾ 414
1 5
TEASPOON ML BAKING SODA
¼ 1.3
TEASPOON ML SALT
½ 118
CUP ML BUTTER
or margarine
½ 118
CUP ML PEANUT BUTTER
creamy
1 237
CUP ML SUGAR
1 237
CUP ML BROWN SUGAR, LIGHT
firmly packed *
1 5
TEASPOON ML VANILLA EXTRACT
2 2
LARGE LARGE EGGS
¼ 59
CUP ML MILK
2 ½ 591
CUPS ML GRANOLA
1 237

Directions

Preheat oven to 350℉ (180℃).

Lightly grease cookie sheets.

Combine flour, baking soda and salt on piece of wax paper; stir to mix well.

Beat together butter, peanut butter, sugar, brown sugar and vanilla in large bowl until light and fluffy.

Beat in eggs and milk until smooth. Stir in flour mixture until well blended.

Gently mix in granola and raisins. Drop batter by rounded teaspoonfuls 2 inches apart on prepared cookie sheets.

Bake in preheated moderate oven 350℉ (180℃) F for 12 to 15 minutes or until lightly browned.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 320g (11.3 oz)
Amount per Serving
Calories 1312 42% from fat
 % Daily Value *
Total Fat 61g 94%
Saturated Fat 22g 110%
Trans Fat 0g
Cholesterol 168mg 56%
Sodium 661mg 28%
Total Carbohydrate 56g 56%
Dietary Fiber 12g 46%
Sugars g
Protein 60g
Vitamin A 17% Vitamin C 3%
Calcium 14% Iron 42%
* based on a 2,000 calorie diet How is this calculated?
Trans-fat Free, High Fiber
 

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