Crunch and Raisin Cookies
- 1 3/4 cups flour, all-purpose
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup butter or margarine
- 1/2 cup peanut butter creamy
- 1 cup sugar
- 1 cup brown sugar, light firmly packed
- 1 teaspoon vanilla extract
- 2 large eggs
- 1/4 cup milk
- 2 1/2 cups granola
- 1 cup raisins, seedless
- Preheat oven to 350F (180C).
- Lightly grease cookie sheets.
- Combine flour, baking soda and salt on piece of wax paper; stir to mix well.
- Beat together butter, peanut butter, sugar, brown sugar and vanilla in large bowl until light and fluffy.
- Beat in eggs and milk until smooth.
- Stir in flour mixture until well blended.
- Gently mix in granola and raisins.
- Drop batter by rounded teaspoonfuls 2 inches apart on prepared cookie sheets.
- Bake in preheated moderate oven 350F (180C) F for 12 to 15 minutes or until lightly browned.
flour, baking soda, salt, butter, peanut butter, sugar, brown sugar, vanilla, eggs, milk, granola, raisins
Taken from recipeland.com/recipe/v/crunch-raisin-cookies-34985 (may not work)