Granola Cookies
User Reviews
4.6
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Prep Time
15 mins
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Cook Time
12 mins
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Servings
30
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Course
Baked Goods
Granola Cookies
Description
Granola Cookies start with creamed butter and brown sugar blended with light corn syrup, egg, and vanilla for moisture and flavor. The dry ingredients include all-purpose flour, ground cinnamon, baking soda, and salt, which provide structure and a warm spice note. Granola adds a chewy crunch, while dried blueberries soften the bite with their fruity sweetness. White chocolate chips melt into creamy pockets during baking, and walnuts add optional nutty texture. The dough is dropped by spoonfuls and baked until lightly browned, resulting in cookies that are soft inside with a slightly crisp edge.
The balance of ingredients ensures the cookies are flavorful without being overly sweet or dry. Cinnamon ties the flavors together, while the granola's mild taste harmonizes with the white chocolate and dried fruit. Cooling the cookies briefly on the pan before transferring helps set their texture and prevents breakage.
Selecting soft dried blueberries helps maintain the dough's cohesion and prevents powdery residue. You can use either homemade or store-bought granola, aiming for a vanilla or cinnamon flavor to complement the other ingredients. If using chunky granola, breaking it down slightly can improve dough integration and cookie texture.
Ingredients
- ¾ cup butter softened, unsalted
- ¾ cup brown sugar
- ½ cup light corn syrup Karo® brand
- 1 egg
- 2 teaspoons vanilla extract pure
- 2-1/2 cups all-purpose flour
- 1 teaspoon ground cinnamon
- 1 teaspoon baking soda
- ¼ teaspoon salt
- 1 cup granola see note below
- 1 cup dried blueberries see note below
- 1 cup white chocolate chips
- ¾ cup walnuts optional, chopped
Instructions
- Preheat oven to 350°F. Line baking sheets with parchment paper.
- Beat butter and sugar in a stand mixer with the paddle attachment or in a large bowl with an electric mixer until fluffy. Beat in Karo® Light Corn Syrup, egg and vanilla. Gradually beat in flour, cinnamon, baking soda and salt until combined.
- Stir in granola, dried blueberries, white chocolate chips and walnuts until evenly incorporated.
- Drop dough by heaping tablespoonfuls onto prepared pans.
- Bake for 10 to 12 minutes or until lightly browned. Cool 1 to 2 minutes on pan; remove from pan to wire rack.
Notes
- Use soft, plump dried blueberries similar to raisins to maintain texture in the dough; avoid freeze-dried blueberries as they disintegrate.
- Select granola with a mild vanilla or cinnamon flavor to complement the cookie ingredients.
- If granola is chunky, break it into smaller pieces with a rolling pin before mixing into the dough.
User Reviews
Overall Rating
4.6
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