Chewy Granola Cookies

Name: Chewy Granola Cookies
Prep time: 25 min
Cook time: 12 min
Total time: 37 min
Yield: 36 cookies
Ingredients: 1 1 cup butter; ⅔ ⅔ cup brown sugar, light or dark; ¼ ¼ cup granulated sugar; 2 2 large eggs; 1 1 teaspoon vanilla extract; 1 ½ 1 ½ cups white whole wheat or all-purpose flour (see note); 1 1 teaspoon baking soda; ¼ ¼ teaspoon salt; 3 3 cups granola (see note); ⅔ ⅔ cup dried cranberries or raisins; ½ ½ cup chopped almonds; ½ ½ cup chopped cashews; ½ ½ cup shredded sweetened or unsweetened coconut; ½ ½ cup mini chocolate chips

User Reviews

4.5

738 reviews

Excellent

Prep Time
25 mins
Cook Time
25 mins
Total Time
37 mins
Servings
36 cookies
Course
Dessert
Cuisine
American

Chewy Granola Cookies

Iris Warren

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Whether you're entertaining or relaxing, this recipe hits the spot.

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Ingredients

Servings

1 1 cup butter softened to room temperature
⅔ ⅔ cup brown sugar, light or dark
¼ ¼ cup granulated sugar
2 2 large eggs
1 1 teaspoon vanilla extract
1 ½ 1 ½ cups white whole wheat or all-purpose flour (see note)
1 1 teaspoon baking soda
¼ ¼ teaspoon salt
3 3 cups granola (see note)
⅔ ⅔ cup dried cranberries or raisins
½ ½ cup chopped almonds
½ ½ cup chopped cashews
½ ½ cup shredded sweetened or unsweetened coconut
½ ½ cup mini chocolate chips

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Instructions

Preheat the oven to 350 degrees F. Line baking sheets with parchment paper or silpat liners, 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, brown sugar, 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.
In a separate bowl, whisk together the flour, baking soda and salt. Add to the wet ingredients and mix until just combined (a few dry streaks are ok).
By hand with a wooden spoon or spatula, stir in the granola, cranberries, almonds, cashews, coconut and chocolate chips until combined.
Scoop balls of dough, about two tablespoons in size (I use a heaping portion of dough in my #40 cookie scoop) onto the prepared baking sheets, spacing a couple inches apart. Press down lightly on the top of the cookies with the palm of your hand to flatten just a bit (no need to do this if using the lesser amount of flour as detailed in the notes section).
Bake for 10-12 minutes.
Remove to a cooling rack to cool completely.

Notes

Granola: I've only ever made these cookies using homemade granola (this honey almond granola and this coconut cashew granola); both of these recipe tend to be less clump than some storebought granolas. If using a granola that has ginormous clumps, I'd suggest breaking them up into smaller pieces so everything is about pea size or slightly larger.
Thickness: I like the cookies thick and a little puffy but if you want an even chewier cookie that spreads a little more, try decreasing the flour to 1 cup.
Flavor: also, because each granola "flavor" will be different, if the granola you are using is already loaded with nuts, you could omit the nuts in the recipe. It's pretty versatile. Along the same lines, if the granola you are using is pretty sweet OR pretty salty, you might consider cutting back on the sugar or salt in the recipe just a bit.

Nutrition Information

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Serving 1 cookie Calories 187kcal (9%) Carbohydrates 21g (7%) Protein 3g (6%) Fat 11g (17%) Saturated Fat 5g (25%) Cholesterol 23mg (8%) Sodium 102mg (4%) Fiber 2g (8%) Sugar 11g (22%)