Zucchini Granola Cookies Food

GRANOLA CHOCOLATE CHIP COOKIES

Steps:

• Preheat the oven to 350 degrees F.
• In the bowl of an electric stand mixer (or using a hand mixer), beat together the brown sugar and butter until fluffy. Beat in the vanilla. Add the eggs 1 at a time, scraping the bowl after each.
• Mix together the flour, salt and baking soda in a medium bowl. Add it to the creamed mixture in 2 to 3 batches, mixing until just combined. Mix in the oats, Granola, apricots and chocolate chips until just combined.
• Use your preferred-size cookie scoop (or a regular spoon) to drop portions of dough onto lightly greased baking sheets, spacing them a couple inches apart. Bake until dark and chewy, 12 to 13 minutes. If you'd like a crispier cookie, just cook a little longer!
• Let the cookies cool slightly on the baking sheets, then transfer them to a plate for serving.
• Preheat the oven to 325 degrees F.
• In a bowl, toss the oats with the oil, melted butter and salt. Spread the mixture out on 2 baking sheets and toast in the oven for 12 minutes, shaking the pans twice during the cooking time and making sure the oats don't burn. Set aside to cool a bit.
• In a medium saucepan, combine the brown sugar, honey and molasses. Stir the mixture until combined, then heat over medium heat, stirring, until barely bubbling. Stir in the vanilla extract.
• Toss together the toasted oats, pecans, sunflower seeds and almonds in a large bowl. Pour in the sugar mixture, stirring as you pour. Toss to combine; it will be sticky!
• Thoroughly grease a baking sheet or line it with greased foil. Spread the mixture onto the baking sheet and bake until golden, about 30 minutes. Let cool, then use a fork to make clusters. Store in a jar until ready to use.

ZUCCHINI GRANOLA COOKIES

Steps:

• In a large bowl, cream butter and brown sugar until light and fluffy. Beat in the egg, orange zest and vanilla. Combine flour, granola, baking soda and salt; add to creamed mixture and mix well., Stir in zucchini and chips., Drop by tablespoonfuls 2 in. apart onto greased baking sheets. Bake at 350° for 8-10 minutes or until lightly browned. Remove to wire racks to cool.

BANANA GRANOLA COOKIES

Steps:

• Preheat oven to 375°F.
• In a large bowl of electric mixer, cream shortening and sugar at medium speed. Add egg, vanilla and banana and beat until well blended.
• Stir together flour, cinnamon and salt and add to creamed mixture, mixing just until blended.
• Stir in granola.
• Drop by tablespoonfuls onto a greased cookie sheet about 2 inches apart. Bake 12 minutes. Cool on a wire rack. Makes about 4 dozen.

ZUCCHINI GRANOLA BREAD

Steps:

• Combine eggs, sugar and oil in large mixing bowl. Mix well. Add dry ingredients and flavorings to same bowl. Then, fold in zucchini,cranberries, and cereal. Add vanilla last.
• Pour batter into prepared pans and bake in 350 degree oven for about 55 minutes.
• Take from pans and place on racks. While still warm, poke several holes into each loaf with a cake tester.
• Then, glaze with a combination of fresh lemon juice, powdered sugar and warm water. Glaze should be thin.

ZUCCHINI GRANOLA COOKIES

Steps:

• In a mixing bowl, cream butter and brown sugar. Beat in the egg, orange peel and vanilla. Combine flour, granola, baking soda and salt; add to creamed mixture alternately with zucchini. Stir in chips.
• Drop by tablespoonfuls 2 in. apart onto greased baking sheets. Bake at 350 degrees F for 8-10 minutes or until lightly browned. Remove to wire racks to cool.

ZUCCHINI GRANOLA COOKIES

Steps:

• In a mixing bowl, cream butter and brown sugar. Beat in the egg, orange peel and vanilla. Combine flour, granola, baking soda and salt; add to creamed mixture alternately with zucchini. Stir in chips.
• Drop by tablespoonfuls 2 in. apart onto greased baking sheets. Bake at 350 degrees F for 8-10 minutes or until lightly browned. Remove to wire racks to cool.