A healthy cookie that tastes good. I thought this would be impossible, but Dorie comes through again. I even had to stop my health-nut Dad from grabbing the cookie dough before it was even baked! He was excited to have something healthy to eat instead of all the chocolate desserts and pies I’ve been making lately.
To make them a little more fun, I baked them in the bottom part of an ice cream cone and topped them with a dollop of ice cream and sprinkles.
We were enjoying these outside on the front porch and the local squirrel must have smelled the peanuts and came within an arm’s reach hoping for his own cookie, I imagine!
You can find the recipe for Granola Grabbers in the book Baking: From My Home to Yours by Dorie Greenspan or here. To see how the rest of the TWD group fared with this week's recipe, click here and then click on each blogger! Thanks to Michelle of Bad Girl Baking who chose the recipe for this week.
Tips for baking these cookies in ice cream cones: Push the dough right to the bottom of the cone so that there’s a bit of cookie in each bite. Bake them an extra 5-8 minutes in the cones so that the middle gets done.
These cookies were crunchy, chewy, and full of delicious surprises. I loved the combination of salty peanuts, raisins, coconut, almonds and granola. It makes them seem almost good enough to eat for breakfast! My kids were wishing I’d added chocolate chips, so I may try that next time, but I liked them as is.
Recipe for Next Week (August 26)
Chocolate-Banded Ice Cream Torte on pages 288-289 chosen by Amy of Food, Family and Fun.