Preheat your oven to 375 degrees. Line two large baking sheets with parchment or silicone baking sheets.

Combine the granola, cranberries, almonds, peanuts, coconut, wheat germ, cinnamon and nutmeg in a large bowl and stir until mixed. Set aside.

Using either a stand or hand mixer, cream the butter until it is soft and fluffy. Add the sugar and beat until it is integrated. Add the apple butter, milk, egg and salt and mix until it is uniformly integrated.

Add the flour and combine. Finally, add the bowl of granola and friends and mix until it is just combined (make sure to stop the mixer and scrape the bowl down during mixing).

Portion out your cookies using a tablespoon or a scoop (I used a quarter cup scoop). Because there’s no leavening in the cookies, they will not rise or spread on their own. Make sure to pat them into cookie shapes prior to baking or you’ll end up with rounded cookie nuggets.

Bake 10-12 minutes, until the tops are brown. Let cool on the baking sheet for a couple of minutes before moving them to a rack for their final cool (when they are very hot, they have a tendency to crumble).