Double-Chip Peanut Butter-Granola Cookies |
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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 1 |
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Ingredients:
1 cup butter or margarine, softened |
1 cup sugar |
1 cup firmly packed brown sugar |
1 cup crunchy peanut butter |
1 teaspoon vanilla extract |
2 large eggs |
2 1/2 cups all-purpose flour |
2 teaspoons baking soda |
1/4 teaspoon salt |
3 cups granola with almonds |
1 (12-ounce) package semisweet chocolate morsels |
1 (10-ounce) package peanut butter morsels |
Directions:
1. Beat butter at medium speed with an electric mixer until creamy. Gradually add sugars, beating until smooth. Add peanut butter and vanilla, beating until blended. Add eggs, 1 at a time, beating after each addition.
2. Combine flour, baking soda, and salt; gradually add to butter mixture, beating at low speed just until blended. Stir in granola and morsels; cover and chill 2 hours.
3. Shape dough into 1 1/2-inch balls, and place the balls 2 inches apart on baking sheets.
4. Bake at 375° for 8 to 10 minutes or until golden. Cool on baking sheets 5 minutes. Remove to wire racks to cool completely.
5. Note: For larger cookies, drop by 1/4 cupfuls onto baking sheets. Bake at 375° for 18 to 20 minutes.
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