* coarsely chopped

Granola and brown sugar give this cookie its crunch and rich flavor.

Preheat oven to 350ø.

In a large bowl, measure all ingredients except raisins and peanuts. With mixer at low speed, beat ingredients until just mixed; increase speed to medium and beat 2 minutes, occasionally scraping bowl with rubber spatula. Stir in raisins and peanuts until mixture is well blended.

Drop dough by heaping teaspoonfuls, about 2 inches apart on greased cookie sheet.

Bake 10-14 minutes at 350 ° until cookies are lightly browned around edges. Remove cookies to wire racks and allow to cool completely. Store cookies in a tightly covered container up to 1 week.

cookies but substitute 6 ounces of semi-sweet chocolate pieces for half cup of raisins.

Date-Granola Cookies: Substitute 1 cup of chopped, pitted date. For raisins.

by The American Cooking Guild), Fairview, Nj.

Randy Shearer