Oatmeal Raisin Cookie Granola Recipes

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• In large bowl, cream together butter, white sugar, and brown sugar until smooth. Beat in the eggs and vanilla until fluffy. Stir together flour, baking soda, cinnamon, and salt. Gradually beat into butter mixture. Stir in oats and raisins. Drop by teaspoonfuls onto ungreased cookie sheets.
• Bake 8 to 10 minutes in the preheated oven, or until golden brown. Cool slightly, remove from sheet to wire rack. Cool completely.

Steps:

• Preheat oven to 350. In a bowl mix flour, salt, baking soda, baking powder and spices till well blended. Set aside.
• In another bowl, beat butter, shortening and sugars until light and creamy. Then add the eggs one at a time until they are blended. Add the vanilla beat until well blended, about a minute.
• Add the flour mixture to the butter and sugar mixture. When dough is well blended, fold in fruit, oats and granola. Break your granola into manageable pieces if needed.
• Drop by rounded teaspoon onto pan. We lined our pans with wax paper but whatever you choose to do to your pans is up to you. Bake for 10 - 12 minutes. Oven temps vary, so keep an eye on your cookies !

Steps:

• NOTE: If you only have rolled oats, you can make them instant by pulsing them in a food processor or blender until coarsely chopped.
• Pre-heat oven to 325ºF. Place a rack in the middle of the oven. Line a 12" x 17" metal cookie sheet with parchment. Not recommended for glass bakeware.
• In a large bowl, mix together instant oats, flax meal, chopped nuts, salt and spices.
• In a small bowl, stir together egg whites, maple syrup and extract. The raisins will be added after the granola has baked. **We prefer a less sweet granola, so 1/2 cup of maple syrup is just sweet enough. You can go up to 2/3 cup of maple syrup if you prefer a slightly sweeter granola.
• Add the egg white mix to the oat/nut/spices and stir until well combined and all the oats have been coated. Place the mixture onto the parchment lined baking sheet in an even layer.
• Bake for 30-35 minutes stirring at least once mid bake. Remove when the granola is toasty brown.
• When the granola is done, remove the pan to cooling rack. Let the granola completely cool on the pan. When cooled, mix in the raisins. Store in an airtight container.
• The granola will continue to harden and intensify in flavor over the next 8 hours. Don't worry that the granola doesn't taste too sweet or crunchy right out of the oven or immediately after cooling.
• HINT: If you find your raisins are on the hard side, you can give them a perk by soaking them in very hot water for a quick minute or two. Pat them dry before using in the granola.
• Enjoy!