Crunch & Raisin Cookies
Yield
3 dozenPrep
20 minCook
15 minReady
45 minTrans-fat Free, High Fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 ¾ | cups |
all-purpose flour
|
|
| 1 | teaspoon |
baking soda
|
|
| ¼ | teaspoon |
salt
|
|
| ½ | cup |
butter
or margarine |
|
| ½ | cup |
peanut butter
creamy |
|
| 1 | cup |
sugar
|
|
| 1 | cup |
brown sugar, light
firmly packed |
*
|
| 1 | teaspoon |
vanilla extract
|
|
| 2 | large |
eggs
|
|
| ¼ | cup |
milk
|
|
| 2 ½ | cups |
granola
|
|
| 1 | cup |
raisins, seedless
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 414 | ml |
all-purpose flour
|
|
| 5 | ml |
baking soda
|
|
| 1.3 | ml |
salt
|
|
| 118 | ml |
butter
or margarine |
|
| 118 | ml |
peanut butter
creamy |
|
| 237 | ml |
sugar
|
|
| 237 | ml |
brown sugar, light
firmly packed |
*
|
| 5 | ml |
vanilla extract
|
|
| 2 | large |
eggs
|
|
| 59 | ml |
milk
|
|
| 591 | ml |
granola
|
|
| 237 | ml |
raisins, seedless
|
|
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.
