Raisin Granola Cookies
Granola and brown sugar give this cookie its crunch and rich flavor.
Yield
3 dozenPrep
15 minCook
14 minReady
29 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 ¾ | cups |
granola
regular |
|
| 1 ½ | cups |
all-purpose flour
|
|
| 1 | cup |
butter, unsalted
softened |
|
| ¾ | cup |
sugar
|
|
| ¾ | cup |
brown sugar, dark
packed |
*
|
| 1 | teaspoon |
baking soda
|
|
| 1 | teaspoon |
salt
|
|
| 1 | teaspoon |
vanilla extract
|
|
| 1 | each |
eggs
|
|
| 1 | cup |
raisins, seedless
|
|
| ½ | cup |
peanuts
unsalted, coarsely chopped |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 414 | ml |
granola
regular |
|
| 355 | ml |
all-purpose flour
|
|
| 237 | ml |
butter, unsalted
softened |
|
| 177 | ml |
sugar
|
|
| 177 | ml |
brown sugar, dark
packed |
*
|
| 5 | ml |
baking soda
|
|
| 5 | ml |
salt
|
|
| 5 | ml |
vanilla extract
|
|
| 1 | each |
eggs
|
|
| 237 | ml |
raisins, seedless
|
|
| 118 | ml |
peanuts
unsalted, coarsely chopped |
|
Directions
Preheat oven to 350℉ (180℃).
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 to 14 minutes at 350℉ (180℃) F 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 dates for raisins.
