- Makes: 36 cookies (18 Servings)
- Ready In: 37 mins
- Prep Time: 25-30 mins
- Cook Time: 12-14 mins
These crunchy cookies are the perfect energy boost for a long hike in the mountains… or a long afternoon in the hammock. Dr. Greene suggests you use organic ingredients when possible, especially for dairy and egg products. We’ve partnered with Horizon® Dairy who provide wonderful organic butter and eggs perfect for this recipe.
- Calories: 119
- Fat: 8g
- Protein: 2g
- Sodium: 40mg
- Carbohydrates: 12g
- Cholesterol: 13mg
Nutritional Information (per serving)
Ingredients:
- 1/2 cup unsalted butter
6 Tbsp. peanut butter
1/2 cup sugar
2/3 cup brown sugar
1 large egg
1/2 tsp. vanilla extract
3 Tbsp. wheat germ
1/4 tsp. baking soda
1/4 tsp. salt
1 cup all-purpose flour
1 cup granola
1/2 cup lightly toasted chopped pecans
1/2 cup raisins
1/2 cup chocolate chips
Directions:
- Preheat the oven to 375°F.
- Using an electric mixer, cream the butter, peanut butter, sugar and brown sugar until light and fluffy.
- Beat in the egg, followed by the vanilla and the wheat germ.
- Beat in the baking soda, salt and flour, scraping the bowl as needed.
- Reduce the mixer speed to low and blend in the granola, pecans, raisins and chocolate chips, mixing only enough to distribute these ingredients.
- Drop the batter by rounded spoonfuls onto ungreased cookie sheets, leaving ample room for the cookies to spread.
- Bake for 12 to 14 minutes, until nicely browned.
- Peanut Butter Trail Mix Cookies will keep in an airtight container for up to five days. Freeze them, wrapped airtight, for up to two months.
