Raisin-Granola Cookies
Nutrition
Calories: 121 kcalCarbohydrates: 21 gProtein: 8 gFat: 11 gSaturated Fat: 9 gCholesterol: 16 mgSodium: 86 mgFiber: 4 gSugar: 17 gVitamin A: 3.175 IUCalcium: 17 mgIron: 10 mg
Ingredients
- 1-3/4 cups regular granola
- 1 ½ cups all-purpose flour
- 1 cup margerine or 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 whole egg
- 1 cup dark seedless raisins
- 1/2 cup unsalted peanuts coarsely chopped
Instructions
- Preheat oven to 375°F. Grease cookie sheets. In a large bowl, measure all ingredients except raisins and peanuts. With mixer at low speed, beat ingredients just until 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 cookie sheets.
- Bake 12 to 15 minutes until cookies are lightly browned around edges.
- With pancake turner, remove cookies to wire racks and allow to cool completely. Store cookies in a tightly covered container up to 1 week.
- CHOCOLATE-GRANOLA COOKIES: Prepare dough as for Raisin-Granola Cookies, above, but substitute one 6-ounce package semisweet-chocolate pieces for seedless raisins.
- DATE-GRANOLA COOKIES: Prepare dough as for Raisin-Granola Cookies, above, but substitute 1 cup chopped, pitted dates for seedless raisins.