As an elementary school cook, mother and grandmother, Cindy Thomas knows what kids like to eat. She likes to make food from ordinary ingredients. For this recipe, she used cereal. “I love granola, and my grandkids love cookies, so I decided to combine them,” says the life member.

3 cups old-fashioned oats
2 1/2 cups sweetened flaked coconut
1 1/2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1 cup butter, softened
1 cup sugar
1 cup packed light brown sugar
2 eggs
1 teaspoon vanilla extract
1 (12-oz.) bag semisweet chocolate chips
1/2 cup raisins
1/2 cup chopped walnuts

1. Heat oven to 350°F. Whisk oats, coconut, flour, baking soda and salt in large bowl.

2. Beat butter, sugar and brown sugar at medium-high speed 2 minutes or until smooth and creamy. Add eggs one at a time, beating well after each addition. Beat in vanilla. At low speed, beat in flour mixture until combined. Stir in chocolate chips, raisins and nuts.

3. Drop 1 1/2 tablespoons dough per cookie onto ungreased baking sheets. Bake 13 to 15 minutes or until set and very light golden brown. Cool on pans on wire rack 5 minutes. Remove from pans; cool completely.

5 dozen cookies

PER COOKIE: 140 calories, 7 g total fat (4 g saturated fat), 1.5 g protein, 18.5 g carbohydrate, 15 mg cholesterol, 95 mg sodium, 1 g fiber