Recipe adapted from Bob's Red Mill Crunchy Coconut Granola Packaging
Ingredients (makes 30 cookies)1 stick (113g) unsalted butter, softened
1/2 cup brown sugar (I used 1/3 cup + 2 tsp)
1/2 tsp baking soda, dissolved in 1 tbsp of warm water
1/2 cup + 2 tbsp Bob's Red Mill Unbleached White Flour (I used all-purpose flour)
1/2 tsp vanilla extract
1 1/2 cup Bob's Red Mill Crunchy Coconut Granola
6oz package (about 1 cup) of semi-sweet chocolate chips (I used 1/2 cup)
1/2 cup raisins
Preheat oven to 350F (180C).
In a bowl, cream the butter with the sugar.
Beat in the egg, baking soda mixture, flour and vanilla.
Stir in the granola, chocolate chips and raisins.
Drop rounded teaspoon of the dough about 4 inches apart onto a greased cookie sheet. With a folk flatten and spread each mound into a round (about 3" in diameter).
Bake cookies for 7 minutes or until golden brown.
Note: I reduced the sugar as the granola is sweet.