3 cups granola, without the fruit or nuts

¾ cup raisins (regular or golden)

½ cup peanuts

½ cup slivered almonds

½ cup sweetened shredded coconut

1/3 cup wheat germ

14 tablespoons (7 ounces) unsalted butter, at room temperature

¾ cup packed light brown sugar

¼ cup granulated sugar

1 egg

¼ teaspoon salt
1 cup all-purpose flour

1. Preheat oven to 375 degrees F. Line baking sheets with parchment paper or silicone mats; set aside.

2. Put the granola in a large bowl and break up any clumps with your fingers. Add the raisins, peanuts, almonds, coconut and wheat germ and mix together.

3. With an electric mixer, beat the butter at medium speed until smooth, about 2 minutes. Add the sugars and beat for another 3 minutes, or until creamy. Add the egg and salt and beat until well blended. Reduce the mixer speed to low and add the flour, mixing only until it is incorporated, then steadily add the granola mixture. Stop the mixer when most of the granola mixture is blended into the batter and finish the job with a sturdy rubber spatula, making sure to get up any bits of dry ingredients left in the bottom of the bowl.

4. Scoop out about two tablespoonfuls of dough, pack the scoops between your palms and arrange the mounds on the baking sheets. Flatten the mounds lightly with your fingertips.

5. Bake for 10 to 12 minutes. The cookies should be golden brown but not firm. Allow them to rest on the sheets for 1 to 2 minutes before transferring them to racks to cool to room temperature. Store cookies in an airtight container at room temperature.

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