Raisin Granola Cookies Recipe
Yield: 1 ServingsRecipe by luhu.jp
Ingredients:
1 3/4 cup: Regular granola,
1 1/2 cup: All-purpose flour,
1 cup: Sweet butter, softened
3/4 cup: Sugar,
3/4 cup: Packed dark brown sugar,
1 tsp: Baking soda,
1 tsp: Salt,
1 tsp: Vanilla extract,
1: Egg,
1 cup: Raisins,
1/2 cup: Unsalted peanuts, *
Directions:
* 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
Source from luhu.jp
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
Source from luhu.jp
Tags
Cookies