Granola Grabbers
I was looking for a cookie I could bake for a Super Bowl party. I wanted something that was hearty and could hold its own with the various dips, hors d’œuvres, and brownies. These cookies are perfect. Filled with almonds, peanuts, coconut, and raisins, there’s a little something for everyone here.
These are also great as a midnight snack. The cookies are crunchy and chewy at the same time, a combination that just begs to be paired with milk.
Granola Grabbers
from page 82 of the Baking: From My Home to Yours
Makes about 40 cookies
3 cups granola (no fruit)
3/4 cup raisins
1/2 cup salted peanuts
1/2 cup slivered almonds
1/2 cups sweetened shredded coconut
1/3 cup wheat germ
1 3/4 sticks (14 Tbls.) unsalted butter at room temperature
3/4 cup (packed) light brown sugar
1/4 cup sugar
1 large egg
1/4 teaspoon salt
1 cup all-purpose flour
Preheat the oven to 375° F and prepare 2 baking sheets.
Combine the granola, raisins, peanuts, almonds, coconut, and wheat germ in a bowl and mix well. Set aside for later.
In a mixer beat the butter for 2 minutes at a medium speed. Add the brown sugar and the granulated sugar and cream for 3 minutes or so. Add the salt and the egg and mix thoroughly. Reduce the mixer speed to low. Add the flour and once it is just mixed, add the granola mixture. Stop the mixer once all the granola, nuts, and fruit are just combined. You do not want to over beat this batter. Use a spatula to incorporate any remaining dry ingredients.
Take a heaping tablespoon of the dough and gently pack. Place each cookie about 1 1/2 inch from each other though these won’t spread a lot. Flatten them down a tiny bit using your fingertips. You will have to bake these cookies in 2 batches, they will not all fit on just 2 baking sheets.
Bake for 10-12 minutes. About halfway through, rotate the pans 180° and switch the pans on the racks. The cookies are done when they are a golden brown but not hard. Remove from the oven, let cool in the pan for a minute or two, then transfer to a wire rack to cool.
Thanks to Paul for answering my query.
I am using the gas oven for the sourdough.
My problem, in dubai we get only 3 types of flour.
1. Chapathi
2. Flour no. 2 used for arabic and indian breads
3. maida for western breads.
In canada we had bread flour, pastry flour, cake flour, all purpose flour etc.
+ we used fresh yeast in canada but here we use dry yeast.
In the recipe in dubai i have to half the volume of the canadian yeast formula and add 4 times the water and then deduct it from the originl water required + i have to deduct another 200 ml because the Maida flour here gets very wet .
+ using the gas oven at home, i am not getting the c olor i used to in canada.
For starter, i used flour no.2 but it is giving the breads some holes .
which means i have to make another starter with MAIDA.
Please advise