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Home > Recipes > Peanut Butter Cookie Granola

Peanut Butter Cookie Granola Recipe

Peanut Butter Cookie Granola

Find Similar Recipes:

Candies x HERSHEY’S Mini-Chips Semi-Sweet Chocolate Chips x REESE’S Peanut Butter Cups x Snacks x
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Prep Time:
15 Minutes
Skill Level:

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Nutrition Information

Serving Size:
Servings per Recipe:

  Amount Per Serving %DV *
Calories 0 -
Calories from Fat 0 -
Total Fat 0g 0% DV
Saturated Fat 0g 0% DV
Trans Fat 0g -
Cholesterol 0mg 0% DV
Sodium 0mg 0% DV
Total Carbohydrates 0g 0% DV
Dietary Fiber 0g 0% DV
Sugars 0g -
Protein 0g -
Vitamin A - 0% DV
Vitamin C - 0% DV
Calcium - 0% DV
Iron - 0% DV

*Percent Daily Values (% DV) are based on a 2,000 calorie diet.

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 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

Directions

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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