Peanut Butter Granola Cookies

2½ cups all-purpose flour

1 teaspoon baking powder

1½ teaspoons baking soda

1 cup dark brown sugar, packed

1 cup light brown sugar, packed

1 cup (2 sticks) unsalted butter, softened

1 cup peanut butter (see baker's hint)

2 large eggs, room temperature

2½ cups granola (your favorite variety - I recommend chopping large pieces of nuts)

Heat oven to 350 degrees. Line baking sheets with parchment paper or lightly spray/grease.

In medium bowl, whisk flour, baking powder and soda. Set aside.

In large mixing bowl beat sugars, butter and peanut butter on low speed until combined. Scrape bowl well. Add eggs and beat on medium speed about 30 seconds. Scrape bowl well.

Add flour mixture and beat on low speed for 30 seconds until dry ingredients are absorbed. Scrape bowl and beat 15 seconds to thoroughly combine. Add in granola and mix until just combined.

Using 1 inch scoop, portion dough evenly on cookie sheet, about 2 inches apart. Bake 12 to 14 minutes at 350 degrees, until light golden brown. Cool cookies on sheet for 5 minutes before transferring to cooling rack. Store cookies covered at room temperature for 5 to 6 days.

Baker's hint: For best results, do not use peanut butter than requires stirring or flavored varieties. Chunky peanut butter adds a nice crunch.

Makes 60 medium cookies

Nutritional values per cookie (will vary depending upon granola variety used): 122 calories; 7 g fat (3 g saturated fat), 2 g protein, 14 carbohydrates, 1 g fiber, 15 mg cholesterol, 65 mg sodium.

Annie Overboe