Serves: 8
Total Calories: 254
Heat the oven to 350°F. Grease a sheet pan or line with a sheet of parchment or a Silpat mat.
Mix the butter, peanut butter, and sugar until smooth in a medium bowl. Beat in the egg, baking powder, and vanilla. Stir in the granola and raisins until everything is moistened. Scoop onto the prepared pan, using a standard ice cream scoop (2 ounces, 1/4 cup) and placing the cookies about 2 inches apart. Wet your hands and flatten each cookie slightly. Bake until browned and set, about 15 minutes. Cool on the pan for 5 minutes before transferring to a rack to cool all of the way. Wrap individually and store at room temperature for up to 5 days.
From Homemade In A Hurry. Text copyright © 2006 by Andrew Schloss. Cover photograph copyright © 2006 by Noel Barnhurst. All rights reserved. First published by Chronicle Books LLC, San Francisco, California.
This Peanut Butter Breakfast Cookies recipe is from the Homemade in a Hurry Cookbook. Download this Cookbook today.
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