Categories: Cookies 
      Yield: 1 servings 
  
  1 3/4 c  Regular granola                     1 ts Salt 
  1 1/2 c  All-purpose flour                   1 ts Vanilla extract 
      1 c  Sweet butter, softened              1    Egg 
    3/4 c  Sugar                               1 c  Raisins 
    3/4 c  Packed dark brown sugar           1/2 c  Unsalted peanuts,* 
      1 ts Baking soda                     
  
  * coarsely chopped 
   
   Granola and brown sugar give this cookie its crunch and rich flavor. 
   
   Preheat oven to 350Ü. 
   
   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 350Ü 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