Recipe by k. anderson
" This is sort of like an oatmeal raisin cookie, but better because it has granola instead of rolled oats."
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packed brown sugar
1 1/2 cups
1 3/4 cups
chopped, unsalted dry-roasted peanuts
I didn't have any of the problems the other reviewers had with this recipe. I did add a 1/2 cup more flour and 1/4 cup less butter. I also used granola with raisins in it already so I added an additional 3/4 of that instead of raisins alone. My boyfriend suggested chocolate chips next time. I will make these again. Yum!
I really enjoyed these cookies after following other reviewer's advice. I added an extra 1/2 c flour per recommendation. My granola had raisins already included, so I added and extra 1/2 c of granola (Those who really like granola, may want to add a full cup, but reducing the amount of granola, suited my tastes..still gave them a nice crisp crunch w/o being overly granola-y). I substituted 1 cup chocolate chips for peanuts.
This recipe was a wonderful way to use up some granola cereal that the kids didn't like. I doubled the recipe then threw in a bit of leftover mashed banana because I didn't have any peanuts. Awesome!
The absolute best! I also added 1/2 cup flour to this recipe plus 1 tsp cinnamon, 1/8 tsp allspice & 1/8 tsp nutmeg. The granola I used had raisins and slivered almonds. I still added the 1 cup of raisins but I did not add the peanuts. I will be making these again for sure!
just what I was looking for!!! I lost my recipe that uses Mueslix and this will definitely do the trick...clear directions and all
These were easy to make. I loved the idea of using leftover granola. My husband raves about them. Can make variations with this recipe thanks
The flavor was good, but I am not sure there was enough flour or something. They spread out paper thin all over the pan and got dark very quickly. My kids tried to eat them anyway, but I won't be making them again.
Just made these cookies, I used 1 cup of all purpose and 1/2 cup of whole wheat flour, they turned out perfect!
* Percent Daily Values are based on a 2,000 calorie diet.
Serving Size: 1/24 of a recipe
Servings Per Recipe: 24
Amount Per Serving
Calories from Fat: 105
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