I was looking for a cookie I could bake for a Super Bowl party. I wanted something that was hearty and could hold it's own with the various dips, hors d'œuvres, and brownies. These cookies are perfect. Filled with almonds, peanuts, coconut, and raisins, there's a little something for everyone here.
These are also great as a midnight snack. The cookies are crunchy and chewy at the same time, a combination that just begs to be paired with milk.
from page 82 of the Baking: From My Home to Yours by Dorie Greenspan
Makes about 40 cookies
3 cups granola (no fruit)
3/4 cup raisins
1/2 cup salted peanuts
1/2 cup slivered almonds
1/2 cups sweetened shredded coconut
1/3 cup wheat germ
1 3/4 sticks (14 Tbls.) unsalted butter at room temperature
3/4 cup (packed) light brown sugar
1/4 cup sugar
1 large egg
1/4 teaspoon salt
1 cup all-purpose flour
Preheat the oven to 375° F and prepare 2 baking sheets.
Combine the granola, raisins, peanuts, almonds, coconut, and wheat germ in a bowl and mix well. Set aside for later.
In a mixer beat the butter for 2 minutes at a medium speed. Add the brown sugar and the granulated sugar and cream for 3 minutes or so. Add the salt and the egg and mix thoroughly. Reduce the mixer speed to low. Add the flour and once it is just mixed, add the granola mixture. Stop the mixer once all the granola, nuts, and fruit are just combined. You do not want to over beat this batter. Use a spatula to incorporate any remaining dry ingredients.
Take a heaping tablespoon of the dough and gently pack. Place each cookie about 1 1/2 inch from each other though these won't spread a lot. Flatten them down a tiny bit using your fingertips.
Bake for 10-12 minutes. About halfway through, rotate the pans 180° and switch the pans on the racks. The cookies are done when they are a golden brown but not hard. Remove from the oven, let cool in the pan for a minute or two, then transfer to a wire rack to cool.
Also appearing at Just Baking and featured on the Well Fed Network.