- 2 1/4 cups all-purpose flour
- 1/2 cup sugar
- 1/2 cup brown sugar
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 2 1/2 teaspoons baking powder
- 1 1/2 teaspoons cinnamon
- 1/2 cup plus 2 tablespoons butter
- 1 large egg
- 1/3 cup orange juice
- 1 cup granola
- 1/2 cup quick cooking oats
- 1/2 cup coarsely chopped dried cranberries
Combine flour, sugars, baking soda, salt, baking powder, and cinnamon in a bowl. In a mixing bowl, beat butter, egg, and orange juice together. Slowly beat in dry the flour mixture until well mixed. Stir in granola, rolled oats, and cranberries.
Drop dough by teaspoonfuls onto a greased cookie sheet about 1 1/2 to 2 inches apart. Smooth out the tops of the mounds lightly with fingers. Bake for about 15 to 20 minutes, or until lightly browned. CLet cool in pan for 5 minutes, then remove to a rack and let cool completely.
Store in a tightly covered container for up to 1 week. Makes 3 to 4 dozen cookies.