Peanut Butter Cookie Granola

I have been addicted to baking cookies – and eating them! This sounds the perfect snack for a sweet tooth.

Peanut Butter Cookie Granola

• 1 roll Pillsbury refrigerated peanut butter cookies, room temperature
  
• 1/2 teaspoon ground cinnamon
• 2 1/2 cups old-fashioned oats
• 1 cup sliced almonds
• 1 cup 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

Heat oven to 325. Line 2 large cookie sheets with sides with nonstick foil or cooking parchment paper.

In large bowl, mix softened cookie dough and cinnamon. Add oats, almonds, pecans, coconut, raisins and cranberries; knead into dough until well blended. Crumble mixture evenly on cookie sheets.

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.

Break granola into desired pieces then mix with chocolate chips and peanut butter chips. Store in baggies for an easy grab when you’re craving something sweet or sprinkle on yogurt in the morning. Keep for about 3 days.

Recipe thanks to Wanda Riley – Pillsbury Bake-Off Finalist!