Chocolate Chip Granola Cookies- Cookies For Christmas
by apuginthekitchen on December 20, 2014
These cookies were just posted on Butter Basil And Breadcrumbs, my good friend Prudy’s totally delicious blog, they were a guest post from yours truly, I liked them so much I decided to put them in my gift baskets this year. They are crunchy, chewy, chocolatey downright delicious. I always put a chocolate chip cookie in my gift boxes because they are really a classic and adding the granola takes them to a new level. I used my homemade granola, it contains lots of nuts, coconut, maple syrup, coconut oil all good stuff and I make it super crispy. Forgive me for being redundant but had to include this cookie in my holiday repertoire. Note: I changed the recipe a bit after posting on Prudy’s site. reduced the butter by 1 tbs and increased the flour, I think it really depends on the granola that you use my latest batch must have had more coconut oil and the cookies spread a bit too much. You judge make a test cookie which is how I saw it spread. After adding the additional 2 tbs of flour they came out perfectly.
- 1 cup (2 sticks) butter, room temperature (I use salted)
- 2 cups packed light brown sugar
- 1 egg at room temperature
- 1 tsp vanilla
- 2 cups + 2 tbs flour
- 1 tsp baking soda
- ½ tsp salt
- 1½ (heaping)cups granola (recipe here) Use your favorite or try mine. Your choice
- 3 oz milk chocolate cut into pieces
- 3 oz dark chocolate cut into pieces
- Cream butter and brown sugar until creamy, add egg and vanilla and beat until fully incorporated and the mixture is fluffy.
- With mixer on low add the sifted flour, baking soda and salt, beat just until combined, add the granola and chocolate and again mix just until it is combined.
- I like to wrap the dough in plastic wrap or parchment put in a zip lock bag and refrigerate for at least an hour but its even better overnight.
- Remember: If you refrigerate overnight let sit at room temperature before baking(a half hour on the counter will do it). You can also freeze cookie dough, wrap well and place in zip lock freezer bags and store until ready to use. Let thaw in refrigerator about 2 days before you will be making the cookies.
- Pre heat oven to 350 degrees.
- Place scoops of the dough (I used a 1½ tbs ice cream scoop) on silpat or parchment lined baking sheet.
- Bake for 10-12 minutes or until lightly browned. Remove from oven and let cool on rack.
- Note: the granola I used had pecans in it. If your granola doesn’t contain nuts you can add to the cookie dough unless you have a nut allergy.