1 3/4 c. reg. granola
1 1/2 c. all-purpose flour
1 c. butter, softened
3/4 c. sugar
3/4 c. packed dark brown sugar
1 tsp. baking soda
1 tsp. salt
1 tsp. vanilla extract
1 egg
1 c. dark seedless raisins
1/2 c. unsalted peanuts, coarsely chopped

Preheat oven to 375 degrees. Grease cookie sheets. Into large bowl, measure all ingredients, except raisins and peanuts. With mixer at low speed, beat until ingredients are mixed; increase speed to medium and beat 2 minutes, occasionally scraping bowl with rubber spatula. Stir in raisins and peanuts until mixture is well blended. Drop dough by heaping teaspoonfuls, about 2 inches apart on cookie sheet. Bake 12 to 15 minutes until cookies are lightly browned around edges. With pancake turner, remove cookies to wire racks and allow to cool completely. Store cookies in tightly covered container up to 1 week.