Instructions: Preheat oven to 350. In a large bowl, combine all ingredients except raisins and peanuts. With mixer at low speed, beat ingredients until just mixed; increase speed to medium and beat two minutes, occasionally scraping bowl with rubber spatula. Stir in raisins and peanuts until mixture is well blended. Drop dough by heaping teasponfuls, about 2 inches apart on a greased cookie sheet. Bake cookies for 10 to 14 minutes, or until lightly browned around the edges. Remove cookies to wire racks and allow to cool completely.

Store cookies in a tightly covered container up to 1 week.

Chocolate-Granola Cookies: Prepare dough as directed, substituting 6 ounces semisweet chocolate pieces for the raisins. Date-Granola Cookies: Substitute 1 cup of chopped, pitted dates for raisins.

Yield: 3 to 4 dozen.

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