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Fold in the granola, raisins and oats. Cover and refrigerate for at least 4 hours and up to overnight.
Preheat the oven to 325 degrees F.
Line a sheet tray with parchment paper. Portion the dough with an ice cream scoop onto the prepared sheet tray. Bake until the cookies are about two shades darker but still slightly under-baked in the center, about 20 minutes.