Inspired by this recipe from Justin Warner, I decided to add some walnuts and pecans for added crunch (and nutritional joy, of course). Follow my adaptions below or get creative and experiment with add-ins like almond slivers, dried cranberries and even cornflakes or Grape Nuts.
•2 cups Robert Mondavi Private Selection Cabernet Sauvignon (The original recipe called for 1 1/4 cup, start with that, I found that adding more to the final "batter" while mixing created a luscious consistency and made for a great taste)
•1 cup dried sour cherries
•12 oz granola
•12 oz "milk" or chocolate morsels
•1/4 cup chopped pecans
•1/4 cup chopped walnuts
•1 1/2 tsp salt
1. Mix granola, chocolate, nuts, salt and whatever additional mix-ins you like (everything but the wine and cherries) into a big bowl so you can pay attention to sautéing them when the time comes and not being distracted by getting everything else ready.
4. Line a baking pan or sheet with parchment paper. Stick your hands inside two sandwich bags (if you have plastic hair dye type gloves, all the power to you, I didn't), and mold cookie shaped balls from your batter and transfer to lined pan. Flatten down the balls to desired size and shape. (In my not so scientific rendition, this yielded about 14 cookies varying from medium to extra large and jagged)
6. Dig in!
P.S. Even though these cookies are "boozy" they might not do the 12% ABV trick, so pair with a wine of choice to keep riding the buzz. My lovely publicist pal Erin sent me this Central Coast Cabernet Sauvignon (and you'll have leftover from the cookies anyways! At around $10 this wine is a serious steal) went lovely and Prosecco pairs nicely as well.
Because everything looks better on vintage trays...