Chewy Granola Cookies
User Reviews
5
Chewy Granola Cookies
Description
These Chewy Granola Cookies begin with creaming unsalted butter softened to room temperature with a mix of light brown and granulated sugars, then adding vanilla and egg. The dry ingredients include all-purpose flour, baking soda, salt, and a modest amount of cinnamon for warmth. Granola clusters are broken down slightly, walnuts finely chopped, and mini chocolate chips included to provide texture and bursts of flavor.
The dough is mixed until incorporated and spooned onto parchment-lined baking sheets. Baking occurs at 350°F to achieve soft, chewy cookies with slightly crisp edges. The granola contributes a toasted, wholesome crunch balanced by chocolate and nutty notes.
The recipe note clarifies nutrition estimates depend on the granola and ingredient variations used.
Ingredients
- ½ cup butter 1 stick) softened, unsalted
- ¼ cup light brown sugar (50 g)
- ¼ cup granulated sugar (50 g)
- 1 tsp vanilla extract pure
- 1 egg large
- 1 cup all-purpose flour 135 g, 2 tbsp
- ½ tsp baking soda
- ⅛ tsp salt
- 1 ½ cups granola
- ¼ cup walnut finely chopped
- ½ cup mini chocolate chips
- ⅛-¼ tsp cinnamon
Instructions
- Set out butter and egg. Soften butter to room temperature until you are able to leave a light indentation with your finger, but not so softened that it is greasy/melted.
- Preheat oven to 350°F. Line two large baking sheets with parchment paper.
- Measure out all ingredients. If you aren't using a scale, use the spoon and sweep method to measure your flour. Fluff the flour first then gently add spoonfuls of flour to your measuring cup, using a straight edge knife/spatula to level the flour with the top of the cup.
- If your granola is in clusters simply break it up with your fingers or give it a medium-fine chop with a knife so you can get a little granola goodness in every bite!
- In a medium bowl, combine flour with baking soda, salt, and cinnamon and mix well.
- Using a stand mixer (or an electric mixer and a large mixing bowl) Cream softened butter together with both sugars. Beat until fluffy and well incorporated, approx. 2 minutes.
- Next beat in egg and vanilla on low speed until fully mixed.
- Add flour mixture and mix on low until just incorporated.
- Fold in granola, walnuts, and chocolate chips.
- Place dough in the freezer for 10 minutes. (I usually scoop it into a smaller bowl first)
- Once dough has had a little chill time, use a large 3 TBSP cookie scoop to place rounded scoops of dough onto the parchment paper lined cookie sheets, spaced 2 inches apart. Roll each scoop into a ball for even baking.
- Bake each tray one at a time using the center oven rack.
- Bake 11 minutes or until the edges just barely begin to turn golden brown and the center begins to set. Taking them out when not fully set ensures a tender, chewier center. The cookies will continue baking a little on the baking sheet.
- Allow to cool 5 minutes on the cookie sheet then remove with a metal spatula and transfer to a wire rack to fully cool. Enjoy once fully cooled so they have time to fully set and develop that delicious chewy center. I won't tell if you sneak a warm cookie first though!
Notes
- Nutrition values are estimates and will vary based on the granola type and ingredient substitutions.
Nutrition Information
Show DetailsNutrition Facts
Serving: 13cookies
Amount Per Serving
Calories 249 kcal
% Daily Value*
| Calories | 249kcal | 12% |
| Carbohydrates | 30g | 10% |
| Protein | 4g | 8% |
| Fat | 13g | 20% |
| Saturated Fat | 6g | 30% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 3g | 15% |
| Trans Fat | 0.3g | 15% |
| Cholesterol | 32mg | 11% |
| Sodium | 81mg | 3% |
| Potassium | 88mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 15g | 30% |
| Vitamin A | 252IU | 5% |
| Vitamin C | 0.1mg | 0% |
| Calcium | 32mg | 3% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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