½ cup each margarine (1 stick), shortening

1 cup (1.75 ounces) granulated sugar

2 large eggs

1 teaspoon vanilla extract

1 ½ cups (7.5 ounces) white all-purpose flour

1 teaspoon baking soda

¼ teaspoon salt

3 cups (12 ounces) granola (see note)

1 cup chopped pecans

1 cup shredded sweetened or unsweetened coconut

½ cup (3 ounces) mini chocolate chips (optional)

 

Preheat the oven to 350 degrees F. Line baking sheets with parchment paper or lightly grease with cooking spray. Set aside. In a large bowl with an electric handheld mixer or in the bowl of an electric stand mixer fitted with the paddle attachment, cream together the butter and granulated sugar until light and fluffy, 1-2 minutes. Add the eggs and vanilla and mix until the batter lightens in color a bit,1-2 minutes. Beat in the baking soda and salt, then the flour. By hand with a wooden spoon or spatula, stir in the granola, pecans, coconut and chocolate chips until combined. Scoop balls of dough, about two tablespoons in size (use a level portion of dough in large cookie scoop) onto the prepared baking sheets, spacing a couple inches apart (they spread a bit). Bake 13-14 minutes. Remove to a cooling rack to cool completely.