Source: Baking From My Home to Yours by Dorie Greenspan
3 cups granola without fruit (I used Nature's Path Pumpkin Granola that I mixed with pumpkin pie spice)
3/4 cup moist, plump raisins (dark or golden) (I used dried cranberries)
1/2 cup salted peanuts (omitted)
1/2 cup slivered almonds (omitted)-I added pine nuts
1/2 cup sweetened shredded coconut (I used superfine unsweetened)
I added cinnamon chips
1/3 cup wheat germ
1-3/4 sticks (14 tbsp) unsalted butter, room temp
3/4 cup (packed) light brown sugar and 1/4 cup granulated sugar
1 large egg
1/4 tsp salt
1 cup AP flour
Preheat oven to 375F. Line baking sheet with silpat or parchment paper.
Put cereal in a large bowl and break up any clumps with your fingers. Add in craisins, peanuts, coconut. Mix together. Cream butter at medium speed for about 1-2 minutes. Add sugars and beat until creamy. Add in egg and salt. Reduce speed to low and slowly add in flour a little at a time until just blended.
Slowly add the cereal mixture and use a spatula to fold it into the cookie batter. Scoop out the cookie dough in 1/2-1oz balls (depending on how big you want the cookies) and arrange on baking sheet about 1-2 inches between each ball. Bake for 10-12 minutes. Cool to room temperature. Repeat with remaining dough.