Granola Cookies
Yield
1 batchPrep
20 minCook
20 minReady
40 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3 | each |
egg whites
|
*
|
| ¼ | teaspoon |
cream of tartar
|
|
| 3 | tablespoons |
brown sugar
|
|
| 1 | teaspoon |
vanilla extract
or almond |
|
| 3 | cups |
granola cereal
|
* |
| 1 | x |
maraschino cherries
for garnish |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3 | each |
egg whites
|
*
|
| 1.3 | ml |
cream of tartar
|
|
| 45 | ml |
brown sugar
|
|
| 5 | ml |
vanilla extract
or almond |
|
| 7.1E+2 | ml |
granola cereal
|
* |
| 1 | x |
maraschino cherries
for garnish |
*
|
Directions
Place the oven rack about a third up from the bottom.
Preheat the oven to 350℉ (180℃).
Line a cookie sheet with parchment paper and lightly grease it.
In a large, grease-free bowl beat the egg whites at a slow steady speed.
When they are foamy add the cream of tartar.
Gradually add the brown sugar, sifting it in through your fingertips to be sure it is free of lumps.
Beat in the vanilla or almond extract and continue to beat until the meringue form soft peaks.
Use a rubber spatula to fold in the granola, about ½ cup at a time.
When the batter is evenly blended, drop it by rounded tablespoonfuls onto the prepared cookie sheet.
Bake the cookies at 350℉ (180℃) for about 20 minutes, until they are brown.
Press a maraschino cherry into the center of each if you wish to garnish them, and remove the cookies from the cookie sheet with a spatula while they are still warm.
