5 from 42 votes
Chewy Granola Cookies
Chewy Granola Cookies blend softened butter and sugars with vanilla, egg, and a spice hint of cinnamon, combined with flour, baking soda, and salt. The addition of granola, chopped walnuts, and mini chocolate chips adds texture and varied bite. The cookies bake to a chewy, tender consistency accented by sweet and nutty flavors throughout.
Prep Time
15 mins
Cook Time
11 mins
Additional Time
10 mins
Total Time
36 mins
Servings:
13
cookies
Calories:
249 kcal
Course:
Dessert
Cuisine:
American
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!
Cup of Yum
Notes
- Nutrition values are estimates and will vary based on the granola type and ingredient substitutions.
Nutrition Information
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%)
Nutrition Facts
Serving: 13 cookies
Amount Per Serving
Calories 249
% 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.