Ingredients
1
roll (16.5 oz) refrigerated Pillsbury™ Sugar Cookie Dough
1/2
teaspoon pumpkin pie spice
2 1/2
cups old-fashioned oats
1
cup roasted salted hulled pumpkin seeds (pepitas)
1
cup chopped pecans
1
cup pistachio nuts
2/3
cup sweetened dried cranberries
1
cup white vanilla baking chips (6 oz)
Preparation
Heat oven to 325°F. Line 2 large cookie sheets with sides with foil. Let cookie dough stand at room temperature 10 minutes to soften.
In large bowl, mix cookie dough and pumpkin pie spice. Add oats, pumpkin seeds, pecans and pistachio nuts; knead into dough until well blended. Crumble mixture evenly onto cookie sheets.
Bake 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.
Break granola into smaller pieces if necessary. In large bowl, mix granola, cranberries and white chips. Store tightly covered at room temperature.
