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Peanut Butter Cookie Granola
Peanut Butter Cookie Granola
Prep Time: 15 Minutes

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Peanut Butter Cookie Granola


  • 1 roll Pillsbury refrigerated peanut butter cookies
  • 1/2 teaspoon ground cinnamon
  • 2-1/2 cups old-fashioned oats
  • 1 cup Fisher Chef's Naturals Natural Sliced Almonds
  • 1 cup Fisher Chef's Naturals Chopped Pecans
  • 1 cup flaked coconut
  • 1/3 cup raisins
  • 1/3 cup sweetened dried cranberries
  • 1/2 cup HERSHEY'S Mini Chips Semi-Sweet Chocolate
  • 1/2 cup REESE'S Peanut Butter Chips
Peanut Butter Cookie Granola


  • 1. Let cookie dough stand at room temperature 10 minutes to soften.
  • 2. 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.
  • 3. 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.
  • 4. 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. 22 servings (1/2 cup each).

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