6 oz. Benjamin Twiggs Cherry Maple Granola

1 ¾ cups of all purpose flour

6 Tablespoons of butter, softened

6 Tablespoons of Butter Flavored Crisco

¾ cup sugar

¾ cup of packed brown sugar

1 tsp. Salt

1 tsp. Vanilla extract

1 egg at room temp

1 cup of Benjamin Twiggs dried Cherries

½ cup of coarsely chopped peanuts

1 cup chocolate chips


Preheat oven to 375 degrees. Grease cookie sheets or just use parchment paper on cookie sheet. Into a bowl mix, granola, flour, and salt. Cream butter, Crisco , sugar and brown sugar for about 2 minutes. Add egg, and vanilla and beat until mixed.

Scrape bowl with rubber spatula. Add flour mixture and beat until blended. Add in nuts, dried cherries and chocolate chips and mix by hand.

Drop dough by heaping teaspoons about 2 inches apart on cookie sheet. Bake 9-12 minutes or until lightly browned around edges. Let cool on cookie sheet for 5 minutes, then remove them with a spatula to a wire rack to cool completely. Cool cookie sheet completely before baking another batch of cookies. Store cookies in a covered container up to one week. Makes about 4 dozen cookies.