Wednesday, September 28, 2011
Chocolate Chip Cookies with Pecan Granola
2 ¼ cups flour
1 tsp. baking soda
1 tsp. baking powder
1 tsp. salt
½ cup margarine (softened)
½ cup unsalted butter (softened)
½ cup sugar
½ cup brown sugar
1 large egg
1 tsp. vanilla
1 cup homemade *Pecan Granola
1 cup dark chocolate chips
Preheat oven to 375 degrees.
Combine flour, baking soda, baking powder, and salt in a small bowl. Set aside.
In a large bowl, beat butter, margarine, and sugars until smooth, about 2 minutes. Mix in egg and vanilla, beating well. Gradually add dry ingredients, mixing until thoroughly blended. Stir in granola and chocolate chips.
Drop cookies on ungreased cookie sheets using a medium size cookie baller. Bake on bottom rack of oven for 3 minutes. Move to next-to-top rack for 5 minutes. Remove and cool for a few minutes in pan and then move to a cooling rack.
6 cups old-fashioned rolled oats
2 cups shredded unsweetened coconut
3 cups pecan halves
1/3 cup canola oil
1/2 cup packed brown sugar
1/2 cup crunchy peanut butter
1/2 cup honey
2 teaspoons ground cinnamon (I use Penzey's; it is delectable!)
1 teaspoon vanilla extract
Heat the oven to 325 degrees Fahrenheit. Combine the oats, coconut, and pecans in a large mixing bowl. Combine the oil, brown sugar, peanut butter, honey, cinnamon, and vanilla in a small saucepan over medium heat and stir until smooth. Pour over the oat mixture and stir until well combined. Line a large shallow baking pan with foil. Spread the mixture in the pan.
Bake until browned - about 40 minutes - stirring every 10 minutes with a large spatula. Cool in the pan
on a wire rack; then stir once more. Store in an airtight container for up to 2 weeks.