Peanut Butter Cookie Granola

roll (16.5 oz) Pillsbury™ refrigerated peanut butter cookies

1/2

teaspoon ground cinnamon

2 1/2

cups old-fashioned oats

cup sliced almonds

cup chopped pecans

cup flaked coconut

1/3

cup raisins

1/3

cup sweetened dried cranberries

1/2

cup mini chips semi-sweet chocolate

1/2

cup peanut butter chips

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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.

Nutrition Information

1 Starch; 0 Fruit; 1 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 2 1/2 Fat;

*Percent Daily Values are based on a 2,000 calorie diet.