First things first: I had skipped this recipe on my first pass through the collection because it didn’t have the most important ingredient: chocolate. Then, I discovered Bear Naked cacao and cashew butter granola. Holy shit.
A caveat before we get started: Once again, we have a mid-century recipe which calls for shortening and once again I am substituting butter.
Here’s what you’ll need:
½ Cup Shortening, softened
1 Cup Brown Sugar, packed
3 Tbsp. Milk
1 tsp. Vanilla
1 ¼ Cups Flour
¼ tsp. Salt
½ tsp. Baking Soda
2 Cups Granola
Cream shortening while adding brown sugar slowly and beat until light and fluffy. Add egg, milk and vanilla and beat well.
In a separate bowl, sift together flour, salt, and baking soda. Blend slowly into creamed butter mixture.
Add granola and mix thoroughly.
Drop by teaspoonfuls onto a greased cookie sheet.
Bake in a 350-degree oven for 10-12 minutes.
Makes about 3 dozen cookies.
These are really quite good and I think will become a part of the regular rotation.