The more and more we cook and bake, the more we are able to experiment. Yes, its scary and sometimes not the result doesnt taste good at all but sometimes you create something new and incredibly delicious.
We bake a lot of cookies in this house and were purists when it comes to our chocolate chip cookies (NO NUTS!). So we started to experiment with a couple of other cookies and we came up with something that included peanut butter, granola, raisins, and coconut milk. Its a variation on an oatmeal raisin/peanut butter cookie and of course we used our very favorite granola, Early Birds Choc-o-Doodle.
It may sound weird, but trust us, the texture, the taste, its all oh-so-good.
Peanut Butter Granola Cookie
(makes about 12-15 cookies)
1 stick of unsalted butter (at room temperature)
1/2 cup of packed brown sugar
1/4 cup sugar
1/2 tsp vanilla
1 tblsp instant espresso (mixed with 1 tblsp hot water)
1/2 cup peanut butter
1/4 cup coconut milk
1 cup all purpose flour
1/2 tsp baking soda
1/2 tsp salt
1/4 cup granola
1/2 cup raisins
Preheat oven to 350 degrees. In a bowl, mix together flour, baking soda, and salt and set aside. In another large bowl, cream together the butter, brown sugar, and sugar. Add egg, vanilla, and espresso mixture. Blend in flour mixture. Add peanut butter and coconut milk and mix til fully incorporated. Finally, stir in granola and raisins.
Drop cookies by rounded spoonfuls onto a parchment-lined baking sheet. Bake for 15-18 minutes, edges should be golden brown.