Chocolate Pecan Granola Cookies
User Reviews
5
Chocolate Pecan Granola Cookies
Description
This recipe blends softened unsalted butter with light brown and granulated sugars, beaten until fluffy. Eggs and vanilla extract add moisture and flavor, while the dry mixture of all-purpose flour, baking soda, salt, and optional cinnamon provides structure. Incorporating maple pecan granola adds both texture and nutty crunch, complemented by chopped pecans and semi-sweet chocolate chips. Optional dried cranberries introduce a tart contrast but can be left out or substituted.
The cookies are portioned generously and baked until the edges are golden brown and centers set but still chewy, offering a balance between crispness and softness. Cooling on the baking sheet briefly before transferring to a rack helps maintain shape and texture.
These cookies can be adapted with preferred granola varieties and nut swaps, making them flexible for different tastes. The combination of ingredients creates a cookie with layers of flavor and chewiness suitable for snacks or desserts.
Ingredients
- ½ cup butter softened (1 stick, 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
- 2 cups maple pecan granola (or favoite granola variety)
- ¼ cup dried cranberries (optional, see notes)
- ¼ cup pecan finely chopped
- 1/4-1/2 cup semi-sweet chocolate chips or bittersweet chocolate chips
- 1/8-1/4 tsp cinnamon (optional extra)
Instructions
- Set out butter to soften.
- Preheat oven to 350°F. Line two baking/cookie sheets with parchment paper.
- Measure out all ingredients. Combine flour with baking soda, salt, and cinnamon.
- Place softened butter in a large bowl with both sugars. Beat until fluffy and well incorporated.
- Next beat in eggs and vanilla on low speed until fully mixed.
- Add flour mixture and mix on low until just incorporated.
- Fold in granola, craisins/raisins, pecans, and chocolate chips.
- Use a large 3 TBSP cookie scoop to place rounded scoops of dough onto the parchment paper lined cookie sheets, spaced 2 inches apart.
- Bake each tray one at a time on the center oven rack.
- Bake 11-13 minutes or until the edges begin to turn golden brown and the center begins to set.
- Allow to cool 1-2 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 have that delicious chewy center along with crisp edges.
Notes
- Choose your favorite granola type, homemade or store-bought, for personalized texture and flavor.
- Omit dried cranberries or substitute with raisins, golden raisins, or extra chocolate chips based on preference.
- Swap pecans for walnuts if desired for a different nutty profile.
- Be sure to cool cookies fully to allow centers to set for optimal chewy texture.
Nutrition Information
Show DetailsNutrition Facts
Serving: 15cookies
Amount Per Serving
Calories 226 kcal
% Daily Value*
| Calories | 226kcal | 11% |
| Carbohydrates | 28g | 9% |
| Protein | 4g | 8% |
| Fat | 12g | 18% |
| Saturated Fat | 5g | 25% |
| Cholesterol | 27mg | 9% |
| Sodium | 76mg | 3% |
| Potassium | 107mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 13g | 26% |
| Vitamin A | 205IU | 4% |
| 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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