Sunday, December 7, 2008

Deana's Decadent Delights

Deana's Decadent Delights

These are the Best Cookies You've ever Tasted. I serve them at Christmas Time. Ok you looked at the ingredients and say how can they be that great when they have raisins in them. I know what you are thinking. Nobody likes raisins in their cookies. Well in these cookies the raisins just work. Don't leave the raisins out. You must toast the walnuts and you must use real butter not margarine. I have never used anything but Mona's Granola so I don't know if another kind would be as good. I can get Mona's Granola at Publix. It is slightly sweetened with honey but has no added sugar or salt. Last but not least don't overcook them. They must look underdone in the center when you take them out of the oven. They will crisp up a bit when you take them out of the oven. They aren't the most decorative of holiday cookies but they really do taste amazing.

Recipe By: Deana
Serving Size: 48


1 1/2 cups walnut halves coarsely chopped
1 1/2 cups raisins
1 1/2 cups unsweetened granola mix
1 cup old-fashioned rolled oats
6 ounces semisweet chocolate chips
1 2/3 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
1 cup dark brown sugar
3/4 cup granulated sugar
1 cup unsalted butter, cut in pats
2 eggs
1 teaspoon vanilla


1. Preheat oven to moderate 375 degrees. Toast walnuts on cookie sheet in preheating oven, stirring about 7 minutes until lightly browned. Cool COMPLETELY.

2. Toss together raisins, granola, oats, and chocolate chips in large bowl.
Add COOLED walnuts and set aside. (If the walnuts are not completely cooled, you'll melt the chocolate chips and end up with a chocolate blob mess. I've done this before so trust me on this one.)

Sift together flour, baking soda, baking powder and salt into small bowl. Whisk together to combine thoroughly. Set flour mixture aside also.

3. Place brown and granulated sugars in food processor. (Or blend real well together by hand or use a Mixer like I did this time in the Photos) Whirl until blended. Add butter. Whirl until smooth and creamy(again I used the Kitchen aid mixer and I blended the butter with the sugar about 5 minutes on medium spead before adding the eggs and vanilla). Add eggs and vanilla. Whirl to combine.

4. Add flour mixture. Pulse in just untill incorporated. (I used the Kitchen Aid Mixer and mixed on low just till combined)

Remove Bowl from mixer and fold in granola, raisin chocolate chip, & nut mixture by hand.

5. Shape dough into balls with hands, using 2 level measuring tablespoonfuls for each cookie. Place 2 inches apart on ungreased baking sheets. (I lined my baking sheet with parchment but it is not necessary.)

6. Bake in preheated moderate oven 375 degrees for 12 to 15 minutes or untill golden. Cookies should be very soft when pressed, although edges will be set. Cool cookies on sheets a few minutes untill firm enough to transfer to wire racks to cool completely. Store airtight at room temperature for several weeks

Note: these cookies may seem underdone when hot, but on cooling will continue to crisp. If not over baked, they'll stay soft and chewy for days. The unbaked dough keeps at least 5 days covered tightly in the refrigerator.

For more Recipes visit my recipe site: Deana's Recipes

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