Position rack in the center of the oven. Preheat oven
to 350°F. Lightly grease a large cookie sheet with oil.
In a large bowl, combine butter and brown sugar;
cream until light and ;u;y. Beat in egg and vanilla.
In a separate bowl, combine ;our, baking soda and
cinnamon. Break up clumps of granola and add to the
;our mixture, stirring until evenly distributed.
Add the ;our mixture and raisins to the butter
mixture. Stir until thoroughly combined.
Drop tablespoonfuls of dough 1 1/2 inches apart on
the prepared cookie sheet. Bake for 5 minutes. Rotate
the pan and continue baking until the top edges and
bottoms of cookies are golden brown, 2-4 minutes
longer. Transfer cookies to a cooling rack.
Store in a cool place in an airtight container for up to
1 week, or freeze in a tightly sealed plastic bag for up
to 3 months. Makes about 30 cookies.
1/4 teaspoon vegetable oil
1/2 cup ( 1 stick) butter, at
room temperature
1/2 cup packed dark
brown sugar
1 large egg
1 teaspoon pure
vanilla extract
1 cup all-purpose ;our
1/2 teaspoon baking soda
1/2 teaspoon ground
cinnamon
1 1/3 cups Nature’s Path
Organic Pumpkin Flax
Plus Granola
1/2 cup raisins
Crunchy Granola Cookies
Nature’s Path Organic Foods
Organic
3 cups old-fashioned oats
1 cup sweetened dried
cranberries
Oatmeal Walnut Cookies
Diamond Foods
3 cups Kirkland Signature
walnuts
Preheat oven to 350°F.
1 cup ( 2 sticks) unsalted
butter, at room
temperature
1 cup packed light
brown sugar
1/3 cup granulated sugar
2 large eggs
1 tablespoon vanilla
extract
1 1/2 cups ;our
1 teaspoon baking soda
2 teaspoons ground
cinnamon
1/4 teaspoon
ground nutmeg
Spread walnuts evenly on a baking sheet or in a
shallow pan. Bake, stirring once or twice, until lightly
browned and fragrant, 7-10 minutes. Coarsely chop
and set aside.
In a large bowl, cream butter and sugars until light
and ;u;y. Add eggs and vanilla; beat well.
In a separate bowl, combine ;our, baking soda,
cinnamon, nutmeg, salt and oats. Add to the butter
mixture and stir well to combine. Stir in dried
cranberries and toasted walnuts.
Drop cookie dough by tablespoonfuls onto a parchment-lined cookie sheet. Bake for 12-15 minutes, or
until the edges start to brown. Cool on a wire rack.
Makes about 36 cookies.
1/2 teaspoon salt
