- 15 mins
- 70 mins
Ingredients
- 1 roll (16.5 oz) Pillsbury® refrigerated peanut butter cookies or make your own dough
- 1/2 teaspoon McCormick® 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
Preparation
Step 1
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.