These Raisin Granola Cookies offer a delightful twist on traditional soft-baked treats by incorporating whole-granola for extra texture and nutty depth. The dough is rich with brown sugar and butter, creating a tender crumb that holds up well against the chewiness of the raisins. It’s a comforting, home-style cookie that bridges the gap between breakfast and dessert. Perfect for packing in lunchboxes or serving with afternoon tea, these cookies are easy to make with pantry staples. The addition of peanuts provides a satisfying crunch, while the vanilla extract adds a warm aromatic note. Bake them until just lightly browned for the perfect balance of crisp edges and soft centers.
Raisin Granola Cookies
Description
These Raisin Granola Cookies offer a delightful twist on traditional soft-baked treats by incorporating whole-granola for extra texture and nutty depth. The dough is rich with brown sugar and butter, creating a tender crumb that holds up well against the chewiness of the raisins. It&# 226;ÂÂs a comforting, home-style cookie that bridges the gap between breakfast and dessert. Perfect for packing in lunchboxes or serving with afternoon tea, these cookies are easy to make with pantry staples. The addition of peanuts provides a satisfying crunch, while the vanilla extract adds a warm aromatic note. Bake them until just lightly browned for the perfect balance of crisp edges and soft centers.Ingredients
Directions
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Preheat oven to 350ðF (175ðC).
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In a large mixing bowl, combine flour, baking soda, salt, and granola.
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In a separate bowl, cream together softened butter, sugar, and packed dark brown sugar until smooth.
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Beat in the egg and vanilla extract on low speed until just combined.
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Gradually add the dry ingredients to the wet mixture, beating at low speed until just mixed.
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Increase mixer speed to medium and beat for 2 minutes, occasionally scraping down the bowl with a rubber spatula.
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Stir in raisins and peanuts until evenly distributed throughout the dough.
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Drop dough by heaping teaspoonfuls onto greased baking sheets, spacing them about 2 inches apart.
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Bake for 10-14 minutes, or until cookies are lightly browned around the edges.
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Remove cookies from the oven and let them cool on the baking sheet for a few minutes before transferring to wire racks to cool completely.
Nutrition Facts
Servings 3
- Amount Per Serving
- Calories 1970.0kcal
- % Daily Value *
- Total Fat 86.9g134%
- Saturated Fat 35.7g179%
- Cholesterol 175.6mg59%
- Sodium 5327.1mg222%
- Total Carbohydrate 277.3g93%
- Dietary Fiber 15.1g61%
- Sugars 158.5g
- Protein 32.3g65%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Storage: Store cooled cookies in a tightly covered container at room temperature for up to 1 week.
Variation: Chocolate-Granola Cookies: Prepare dough as directed, but substitute 6 ounces of semi-sweet chocolate pieces for half of the raisins.
Variation: Date-Granola Cookies: Substitute 1 cup of chopped, pitted dates for the raisins.
Tip: Ensure butter is properly softened for best creaming results. If using salted butter, you may reduce the added salt slightly.
