We are getting ready for an adventure and what do you need for a long trip.....Granola! I love me some granola or a good trail mix it is the best of both worlds, a little salty then a little sweet. I came across this concoction from Pillsbury Bake-off Cookbook. I love, love this recipe and going to be making it many times. I love the crunchy bits of cookie, with oats, coconut and the hints of cinnamon. It is going to be a great trip and this granola will help us get through the long waits in the airport and on the plane. Enjoy!
INGREDIENTS:
1 roll (16.5 oz) Pillsbury refrigerated peanut butter cookies
1/2 teaspoon ground cinnamon
2 1/2 cups old-fashioned oats
1 cup Sliced Almonds
1 cup Chopped Pecans (I used dry roasted peanuts)
1 cup flaked coconut
1/3 cup raisins
1/3 cup sweetened dried cranberries
1/2 cup mini chips semi-sweet chocolate
1/2 cup peanut butter chips
DIRECTIONS:
Let cookie dough stand at room temperature 10 minutes to soften.
Meanwhile, heat oven to 325°F. Line 2 large cookie sheets with sides with nonstick foil or cooking parchment paper. In large bowl, mix cookie dough and cinnamon. Add oats, almonds, pecans, coconut, raisins and cranberries; knead into dough until well blended. Crumble mixture evenly on cookie sheets.
Bake both cookie sheets at the same time 17 to 22 minutes, stirring every 5 minutes and rotating cookie sheets halfway through baking, until light golden brown. Cool completely on cookie sheets, about 30 minutes.
Break granola into smaller pieces if necessary. In large bowl, mix granola, chocolate chips and peanut butter chips. Store in large resealable food-storage plastic bag, or store in 1/2-cup amounts in small food-storage bags for ready-to-go snacks. Store up to 3 days.
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