1 3/4 c Regular granola

1 1/2 c All-purpose flour

1 c Sweet butter, softened

3/4 c Sugar

3/4 c Packed dark brown sugar

1 ts Baking soda

1 ts Salt

1 ts Vanilla extract

1 Egg

1 c Raisins

1/2 c Unsalted peanuts,*

* 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 350ø 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. Variations: Chocolate-Granola Cookies: prepare dough as for Raisin Granola 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. Yield: 3-4 dozen. Larry Rosenberg, author of Muffins & Cupcakes (published by The American Cooking Guild), Fairview, NJ. Randy Shearer