Granola Raisin Cookies Food

GRANOLA CEREAL COOKIES

Steps:

• Preheat oven to 375°F.
• In large bowl stir together first 4 ingredients.
• Stir in eggs, butter, and vanilla. Mix well.
• Stir in cereal and chips.
• Drop 1 - inch balls on ungreased cookie sheet.
• bake @ 375 for 9 - 11 minutes.

OATMEAL COOKIE GRANOLA

Steps:

• Preheat oven to 300 degrees.
• Combine oats, flax, brown sugar, salt, cinnamon, and nutmeg in a large bowl.
• In a small saucepan, melt butter and add honey.
• Once it starts to simmer, remove from heat and quickly stir in extract. Mix well, and pour over dry mixture. Mix to coat thoroughly, and place on a greased cookie sheet.
• Place into the oven and bake for 20-25 minutes, until done.
• Allow to cool completely, break into large pieces and store in an airtight container.
• *Note - granola nuggets form better if you stir the granola as little as possible while baking, and don't stir it at all while it's cooling.

OATMEAL RAISIN COOKIE BAKED GRANOLA (OIL FREE)

Steps:

• NOTE: If you only have rolled oats, you can make them instant by pulsing them in a food processor or blender until coarsely chopped.
• Pre-heat oven to 325ºF. Place a rack in the middle of the oven. Line a 12" x 17" metal cookie sheet with parchment. Not recommended for glass bakeware.
• In a large bowl, mix together instant oats, flax meal, chopped nuts, salt and spices.
• In a small bowl, stir together egg whites, maple syrup and extract. The raisins will be added after the granola has baked. **We prefer a less sweet granola, so 1/2 cup of maple syrup is just sweet enough. You can go up to 2/3 cup of maple syrup if you prefer a slightly sweeter granola.
• Add the egg white mix to the oat/nut/spices and stir until well combined and all the oats have been coated. Place the mixture onto the parchment lined baking sheet in an even layer.
• Bake for 30-35 minutes stirring at least once mid bake. Remove when the granola is toasty brown.
• When the granola is done, remove the pan to cooling rack. Let the granola completely cool on the pan. When cooled, mix in the raisins. Store in an airtight container.
• The granola will continue to harden and intensify in flavor over the next 8 hours. Don't worry that the granola doesn't taste too sweet or crunchy right out of the oven or immediately after cooling.
• HINT: If you find your raisins are on the hard side, you can give them a perk by soaking them in very hot water for a quick minute or two. Pat them dry before using in the granola.
• Enjoy!

OATMEAL RAISIN COOKIE GRANOLA

Steps:

• Position an oven rack in the center of the oven, and preheat to 325 degrees F. Whisk together the butter, brown sugar, maple syrup, vanilla, cinnamon, salt and nutmeg in a large bowl. Add the oats, and toss until evenly coated. Spread out on a rimmed baking sheet.
• Bake the oat mixture until golden and toasted, 30 to 35 minutes, stirring about halfway through. Let cool completely on the baking sheet. Stir in both kinds of raisins. (The granola can be stored in an airtight container at room temperature for up to 5 days.)

OATMEAL GRANOLA COOKIES

Steps:

• Preheat oven to 350. In a bowl mix flour, salt, baking soda, baking powder and spices till well blended. Set aside.
• In another bowl, beat butter, shortening and sugars until light and creamy. Then add the eggs one at a time until they are blended. Add the vanilla beat until well blended, about a minute.
• Add the flour mixture to the butter and sugar mixture. When dough is well blended, fold in fruit, oats and granola. Break your granola into manageable pieces if needed.
• Drop by rounded teaspoon onto pan. We lined our pans with wax paper but whatever you choose to do to your pans is up to you. Bake for 10 - 12 minutes. Oven temps vary, so keep an eye on your cookies !