| 1 | * coarsely chopped granola and brown sugar give this cookie its crunch and rich flavor. |
| 2 | Preheat oven to 350? |
| 3 | In a large bowl, measure all ingredients except raisins and peanuts. |
| 4 | With mixer at low speed, beat ingredients until just mixed; increase speed to medium and beat 2 minutes, occasionally scraping bowl with rubber spatula. |
| 5 | Stir in raisins and peanuts until mixture is well blended. |
| 6 | Drop dough by heaping teaspoonfuls, about 2 inches apart on greased cookie sheet. |
| 7 | Bake 10-14 minutes at 350?until cookies are lightly browned around edges. |
| 8 | Remove cookies to wire racks and allow to cool completely. |
| 9 | Store cookies in a tightly covered container up to 1 week. |
| 10 | 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. |
| 11 | Date-granola cookies: substitute 1 cup of chopped, pitted date. |
| 12 | For raisins. |
| 13 | Yield: 3-4 dozen. |
| 14 | Larry rosenberg, author of muffins & cupcakes (published by the american cooking guild), fairview, nj. |
| 15 | Randy shearer |
