Chewy Granola Cookies
User Reviews
4.5
Chewy Granola Cookies
Description
The cookies start with creamed butter, brown and granulated sugars, and eggs beaten until fluffy. Flour, baking soda, and salt are mixed in, then the dry granola, cranberries, almonds, cashews, coconut, and chocolate chips are folded in by hand. The granola adds crunchy clumps, while the nuts provide a nutty bite and the dried cranberries bring tartness. Coconut adds chewiness and the chocolate chips melt into pockets of sweetness.
Shaped into generous two-tablespoon portions and baked at 350°F, the cookies are pressed slightly to ensure even cooking. The result is thick, chewy cookies with a slightly puffed texture that yields a satisfying bite. They suit casual snacking or packed lunches.
The recipe is versatile depending on the type and flavor of granola used. Adjusting flour quantity affects thickness and chewiness, and nut ingredients may be omitted if the granola already contains nuts. Consider balancing sugar and salt based on the granola's sweetness or saltiness.
Ingredients
- 1 cup butter softened to room temperature
- ⅔ cup brown sugar light or dark
- ¼ cup granulated sugar
- 2 egg large
- 1 teaspoon vanilla extract
- 1 ½ cups white whole wheat flour or all-purpose flour (see note
- 1 teaspoon baking soda
- ¼ teaspoon salt
- 3 cups granola see note
- ⅔ cup dried cranberries or raisins
- ½ cup almonds chopped
- ½ cup cashews chopped
- ½ cup coconut shredded, sweetened or unsweetened
- ½ cup mini chocolate chips
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
- Use granola with small clumps for even texture; break large clumps into pea-sized pieces before mixing.
- For thicker, puffier cookies, use 1 ½ cups flour; reduce to 1 cup flour for chewier, more spread cookies.
- Adjust nut additions based on granola ingredients; omit nuts if granola is already nutty.
- Modify sugar or salt amounts if granola is particularly sweet or salty to balance flavors.
Nutrition Information
Show DetailsNutrition Facts
Serving: 36cookies
Amount Per Serving
Calories kcal
% Daily Value*
| 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% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.5
You'll Also Love
