oconut on top.
Blend granola in a food processor until
Foil line cookie sheets.
Preheat oven to 325\u00b0.
Mix together the granola, condensed milk, ginger and almond extract in a large bowl.
Stir the mixture until it's well blended.
Next, drop the dough by teaspoonfuls onto foil-lined cookie sheet.
Place a candied cherry piece on each cookie.
Bake at 325\u00b0 for 15 minutes.
Yields 6 dozen.
venly on a cookie sheet.
Bake the granola until lightly browned
Preheat oven to 375 degrees F (190 degrees C). Grease cookie sheets.
In a medium bowl, cream together the butter, brown sugar and white sugar. Beat in the egg and vanilla. Combine the flour, salt and baking soda, stir into the creamed mixture. Finally, stir in the granola, dates and peanuts. Drop dough by heaping teaspoonfuls onto greased cookie sheets, about 2 inches apart.
Bake 12 to 15 minutes until cookies are lightly browned around edges. Remove cookies to wire racks and allow to cool completely.
egrees C). Line a large cookie sheet with parchment paper.
Preheat oven to 375 degrees F (190 degrees C). Grease cookie sheets.
In a medium bowl, cream together the butter, brown sugar and white sugar. Beat in the egg and vanilla. Combine the flour, salt and baking soda, stir into the creamed mixture. Finally, stir in the granola, raisins and peanuts. Drop dough by heaping teaspoonfuls onto greased cookie sheets, about 2 inches apart.
Bake 12 to 15 minutes in the preheated oven, until cookies are lightly browned around edges. Remove from baking sheets to cool on wire racks.
Grease 2 cookie sheets.
In a large bowl, cream the butter and sugar with an electric mixer at medium speed.
Add the egg, vanilla and bananas, beating until well blended.
Add the flour, cinnamon, baking soda and salt and mix until blended.
Stir in the granola.
Drop by the tablespoon onto the prepared cookie sheets, spacing about 2 inches apart.
Bake in a 375\u00b0 oven for 12 minutes. Cool on a wire rack.
Makes about 4 dozen.
heet.
Stir together the granola and 1/2 teaspoons cinnamon
Cream the butter and sugar.
Combine the flour, baking soda, salt, cinnamon, ginger and granola.
Stir into the butter mixture, combining thoroughly.
Add chocolate chips.
Drop from teaspoon onto lightly greased cookie sheets.
Bake at 375\u00b0 for 8 to 10 minutes or until browned.
Remove from sheets.
Cool on racks. Makes 36 cookies.
br>With spoon, stir in granola cereal, raisins and oats.
Preheat oven to 375\u00b0F.
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.
s completely combined. Transfer the granola to the parchment-lined baking
Melt candy in saucepan over medium heat, stirring constantly. Add granola; mix until well blended.
Turn out on cookie sheet with waxed paper.
Cover top with another sheet of waxed paper; roll flat with a rolling pin.
Place in refrigerator until set, then break into pieces.
Combine the granola, flour, cinnamon and salt; set aside. Beat 4 egg yolks and then add the water and honey.
Combine the dry and wet ingredients and mix well.
Beat 4 egg whites until stiff and fold into the batter.
Drop by teaspoonfuls onto greased cookie sheet.
Bake 30 minutes at 350\u00b0.
Heat oven to 350\u00b0.
Mix shortening, granulated sugar, brown sugar, egg and vanilla.
Stir in remaining ingredients.
Shape dough by rounded teaspoonfuls into balls; place about 2 inches apart on ungreased cookie sheet.
Bake until set, but not hard, 13 to 15 minutes.
Cool 1 minute; remove from cookie sheet.
Yield: approximately 3 dozen cookies.
Mix all wet ingredients.
Stir flour, soda and salt together. Combine with first mixture.
Stir in granola and optional chocolate chips.
Drop by teaspoons on ungreased cookie sheet and bake at 300\u00b0 for 20 minutes.
Preheat oven to 300\u00b0.
In blender, mix together eggs, butter, sweetener and vanilla.
In large bowl, mix together remaining ingredients.
Stir in liquid ingredients from blender.
Press in a 12 x 18 x 1-inch cookie pan.
Bake at 300\u00b0 for 15 minutes, checking the bars to make sure they do not burn on bottom.
Let cool and cut into 2 x 3-inch bars.
Serve 12.
Preheat oven to 325\u00b0.
Melt margarine; add oil, then sugars, egg, flour, vanilla, cereal, and nuts.
After all is well stirred, take a teaspoonful or tablespoonful and roll into ball.
Press on a cookie sheet sprayed with no-stick cooking spray.
Cook 12 minutes for light cookie, 15 to 18 minutes for darker, crunchier cookies.
You can also refrigerate these in wax paper sprayed with no-stick cooking spray, then slice and bake.
Preheat oven to 375 degrees F (190 degrees C).
In a medium bowl, cream together the butter, brown sugar and white sugar. Beat in the egg and vanilla. Combine the flour, salt and baking soda, stir into the creamed mixture. Finally, stir in the granola, chocolate chips and peanuts. Drop dough by heaping teaspoonfuls onto greased cookie sheets, about 2 inches apart.
Bake 12 to 15 minutes in the preheated oven, until cookies are lightly browned around edges. Remove cookies to wire racks and allow to cool.
Melt candy coating in 3-quart saucepan over low heat, stirring occasionally.
(May need to break into squares to help it melt faster) Remove from heat; stir in granola.
Spread on wax-paper covered cookie sheet.
Refrigerate 30 min or until firm.
Break into bite-size pieces.
Store covered in refrigerator.