Here's what you'll need:
Preheat the oven to 350 degrees.
1 - 1 3/4" Cookie Scoop
A Sheet Pan lined with Parchment Paper
16 TBS Butter, room temperature.
3/4 C Granulated Sugar
3/4 C Brown Sugar
2 tsp Vanilla
2 Eggs
2 1/4 C Flour
1 tsp Baking Soda
1/4 tsp Salt
4 C Granola
3/4 C Chopped Pecans
In a Large Mixing Bowl with an Electric Mixer:
Butter
Granulated Sugar
Brown Sugar
Vanilla
Eggs
Beat on Low sped until well combined and creamy smooth.
Add:
Flour
Baking Soda
Salt
Mix until well combined.
By Hand, with a Silicone Spatula:
Add:
Granola
Raisins
Pecans
Stir to combine well.
Refrigerate for 30 minutes.
Use the Cookie Scoop and drop the Dough 2" apart onto the Sheet Pan lined with Parchment Paper.
Bake for 11 - 13 minutes, just until Golden Brown.
Remove Sheet Pan to a Rack to Cool for 5 minutes.
Transfer Cookies to the Pan to Cool completely.
1970's Hippy Granola:
I toasted the Pecans, Sesame Seeds, Sunflower Seeds and Wheat Germ
in the oven at 350 degrees for about 15 minutes.
Stir them once and watch them carefully.
When I make this recipe, I double it. It never seems to last long.
2 C Rolled Oats
1 C Toasted Pecans
1/4 C Sesame Seeds
1/2 C Toasted Sunflower Seeds
1/2 C Unsweetened Coconut Flakes
1/4 C Toasted Wheat Germ
1 C Raisins
1/2 C Dried Cranberries
1/4 C Safflower Oil
1/4 C Honey
1/4 Maple Syrup
Mix together in a large bowl:
Oats
Pecans
Sesame Seeds
Sunflower Seeds
Wheat Germ
Drizzle mixture with Oil
Drizzle with Honey
Drizzle with Maple Syrup
Toss to coat evenly
Place the mixture on a rimmed sheet pan ( you know, the one with an edge), or in a Roasting Pan.
Bake for 30 minutes at 300 degrees, stirring every ten minutes.
Return it to the bowl.
Add Coconut, Raisins and Cranberries, mix well.
Return to the Sheet Pan or Roaster , break up the clumps, spread evenly and cool completely.
Store in an airtight container.
Enjoy!
Peace in the Kitchen!
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