It's Tuesday!

This is my first Tuesday entry with the Tuesdays with Dorie group - yay!

These Granola Grabbers turned out even better than I thought they would. I was afraid that since the granola was such a big portion of the recipe that these might turn out a little dry and hard - boy was I pleasantly surprised. They taste a lot like a soft, chewy oatmeal raisin cookie, but with oomph. I had to forgo the peanuts because of a possible allergy, so I doubled the almonds. Definitely two thumbs up...er, make that, two hands up.



Granola Grabbers

makes about 40 cookies

3 cups granola without fruit
3/4 plump raisins
1/2 cup salted peanuts
1/2 cup slivered almonds
1/2 cup sweetened shredded coconut
1/3 cup wheat germ
1 3/4 sticks (14 Tbsp) unsalted butter, at room temp.
3/4 cup packed lt. brown sugar
1/4 sugar
1 large egg
1/4 tsp salt
1 cup all-purpose flour

Preheat oven to 375 degrees. Line baking pans with parchment paper (I didn't do this and they came off my pans fine).

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

Working with a stand mixer, preferably fitted with paddle attachment, 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 just incorporated, then steadily add the granola. Stop the mixer when most of the granola mix is blended 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.

Scoop out rounded tablespoonfuls of dough, pack the scoops between your palms and arrange the mounds on the baking sheets, leaving about 1 1/2 inches between them. Flatten the mounds lightly with your fingertips.

Bake for 10 to 12 minutes, rotating the sheets halfway. The cookies should be golden brown, but not firm (you definitely don't want to over cook these). Allow them to rest on the sheets for 1 to 2 minutes before transferring them to racks to cool to room temp.

There is no way they're going to last until the first day of school on Thursday. Darn, I guess I'll just have to make more :-)


Enjoy - we sure did!