Last weekend I made another new cookie recipe, Granola Cookies. This one comes from a favorite cookie source, Southern Living's All-Time Favorite Cookies. I've made quite a few different recipes from this cookbook and all with great success.
I wanted to make something a bit different from the all chocolate cookies this time. I liked that these had granola in them, but I did substitute chocolate chips for the raisins. They came out a bit crispier than I like my cookies, but that didn't stop My Husband and My Oldest from coming back for more and more cookies! So, they were a hit... but, I do prefer a soft and chewy cookie a bit more.
|From Family, Friends and Food|
Since I had a few questions on freezing cookies, I thought I'd share what I've found today.
- I use larger flat Tupperware containers to store them. You can use any brand as long as it provides a good seal.
- Layer the cookies between sheets of wax paper. This will keep them from sticking together as they freeze and make removing just the amount you wnat much easier.
- Keep in mind that the texture of some cookies may change after an extended time in the deep-freeze. I tend to only keep them in the freezer for 3-6 months at the most.
- To defrost, I pull them out and allow them to sit at room temperature until I'm ready to nibble. Some cookies are actually quite tasty even when frozen, as My Husband and Father-in-Law have been known to head out to the freezer and nibble them without waiting!
Source: Southern Living, All-Time Favorite Cookies
- 1 cup butter, softened
- 3/4 cup firmly packed brown sugar (I used dark brown sugar)
- 1/2 cup sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 4 cups commercial granola (I used Trader Joe's brand)
- 1/2 cup raisins (I used semi-sweet chocolate chips)
- Beat butter at medium speed on electric mixer until creamy, gradually add sugars; beat well. Add egg and vanilla, mixing well.
- Combine flour through cinnamon; add to creamed mixture, mix well. Stir in granola and raisins.
- Drop by rounded tablespoonfuls onto lightly greased cookie sheet (I cover mine in parchment paper).
- Bake at 375 degrees for 10-12 minutes or until lightly browned. Cool 1 minute on cookie sheets, then remove to wire racks to cool completely.
Yield: 4 1/2 dozen