Preheat oven to 375°F. Toast walnuts on cookie sheet in preheating oven, stirring, about 7 minutes. until lightly borwned. Cool. Toss together raisins, granola, oats, and chocolate chips in large bowl. Sift together flour, soda, baking pwoder, and salt into small bowl. Whisk together to combine thoroughly. Add walnuts and set aside. Place sugars in food processor. Whirl until blended. Add butter. Whirl until smooth and creamy. Add eggs and vanilla. Whirl to combine. Add flour mixture. Pulse in just until incorporated. Scrape into granola mixture; combine with wooden spoon. Shape dough into balls with hand, using 2 tbsp. (level) of dough for each. Place 2 apart on ungreased sheets. Bake for 12-15 minutes or until golden. Cookies should be very soft when pressed. Cool cookies on sheets a few minutes before transferring to racks to cool completely (I always just transfer to brown grocery bags). Store airtight at room temperature for several weeks.
These are impressive. And toasting the walnuts makes a big difference in taste -- don't skip that step. I love the idea of cookie exchanges -- but I participated in one that every cookie recipe except for mine and one other had peanuts in them. It was definitely too much of a good thing! So another idea might be a traditional one from your family's homeland. There probably wouldn't be any duplications that way.
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