Haight Ashbury Granola Cookies Recipe
Ingredients
| 1 cup regulat rolled oats | ||
| Oil | 2 Tablespoon | |
| Butter/Margarine | 1/2 Cup (16 tbs), softened | |
| Honey | 1/2 Cup (16 tbs) | |
| Packed brown sugar | 1/2 Cup (16 tbs) | |
| Egg | 1 | |
| Wheat germ | 1/4 Cup (16 tbs) | |
| Vanilla | 1 Teaspoon | |
| Cinnamon | 1 1/2 Teaspoon | |
| Allspice | 1/4 Teaspoon | |
| Unbleached flour | 1 1/2 Cup (16 tbs) | |
| Salt | 3/4 Teaspoon | |
| Baking powder | 1/2 Teaspoon | |
| Baking soda | 1/2 Teaspoon | |
| Milk | 1/4 Cup (16 tbs) | |
| Dates | 3/4 Cup (16 tbs), chopped | |
| Walnuts | 3/4 Cup (16 tbs), chopped | |
| Flaked coconut | 3/4 Cup (16 tbs) | |
| Chocolate Chips | 1 Cup (16 tbs) | |
Directions
In baking pan, toss oats with oil.
Toast oats at 350°F for 15 minutes, stirring once.
Cream butter with honey, brown sugar, egg, vanilla and spices.
Mix in wheat germ.
Stir flour with salt, baking powder and baking soda.
Mix dry ingredients into creamed mixture alternately with milk.
Stir in toasted oats, dates, nuts, coconut and Chocolate Chips.
Drop by teaspoon onto greased baking sheet.
Bake at 350°F for 9-10 minutes.
Cool on rack.
Toast oats at 350°F for 15 minutes, stirring once.
Cream butter with honey, brown sugar, egg, vanilla and spices.
Mix in wheat germ.
Stir flour with salt, baking powder and baking soda.
Mix dry ingredients into creamed mixture alternately with milk.
Stir in toasted oats, dates, nuts, coconut and Chocolate Chips.
Drop by teaspoon onto greased baking sheet.
Bake at 350°F for 9-10 minutes.
Cool on rack.
Chef
