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Categories:
walnuts raisins granola unsweetened rolled oats chocolate chips flour baking soda baking powder salt brown sugar sugar butter eggs vanilla
Viewed: 27 - Published at: 2 years agoIngredients
- 1 1/2 cups walnuts
- 1 1/2 cups raisins, seedless
- 1 1/2 cups granola unsweetened
- 1 cup rolled oats
- 6 ounces chocolate chips
- 123 cups flour, all-purpose
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup brown sugar
- 3/4 cup sugar
- 1 cup butter cut in parts
- 2 large eggs
- 1 teaspoon vanilla extract
Method
- Preheat oven to 375F (190C).
- Toast walnuts on cookie sheet in preheating oven, stirring, about 7 minutes.
- Until lightly browned.
- Cool.
- Toss together raisins, granola, oats, and chocolate chips in large bowl.
- Sift together flour, soda, baking powder, and salt into small bowl.
- Whisk together to combine thoroughly.
- Add walnuts and set aside.
- Place sugars in food processor.
- Whirl until blended.
- Add butter.
- Whirl until smooth and creamy.
- Add eggs and vanilla.
- Whirl to combine.
- Add flour mixture.
- Pulse in just until incorporated.
- Scrape into granola mixutre; combine with wooden spoon.
- Shape dough into balls with hand, using 2 tablespoon (level) of dough for each.
- Place 2 inches apart on ungreased sheets.
- Bake at 375F (190C) for 12 to 15 min.
- or until golden.
- Cookies should be very soft when pressed.
- Cool cookies on sheets a few min.
- before transferring to racks to cool completely (I always just transfer to brown grocery bags).
- Store airtight at room temp.
- for several weeks.
