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Stuff your healthy granola into a perfectly chewy Granola Cookie. You can thank me later.
I mean, c’mon.
Do I really need to go into a long description about these cookies? Do I need to write you paragraphs about how chewy they are? Must I tell you that the brown sugar and butter do magical things to the already-magical granola? Is it necessary to tell you that a smidgen of almond extract take these beauties over the top?
The name really says it for itself, doesn’t it?
If you think you like oatmeal cookies – which I do – then you simply must try making Granola Cookies. They are everything an oatmeal cookie should be, taken to the next level.
It truly is one of my greatest gifts to be able to take something perfectly healthy for you, such as last week’s Coconut Ginger Almond Granola, and turn it into something…well, significantly less healthy.
But sometimes, you just gotta do what you gotta do. And some days, you just need a cookie.
- 1 cup unsalted butter, softened
- 1 cup lightly packed dark brown sugar
- ½ cup granulated sugar
- 2 eggs
- 1 teaspoon vanilla
- ¼ teaspoon almond extract
- ½ teaspoon salt
- 1 teaspoon baking powder
- ¼ teaspoon baking soda
- 2 cups flour
- 3 cups granola
- Preheat oven to 350 degrees. Line a baking sheet with parchment paper; set aside.
- In the bowl of a stand mixer fitted with the paddle attachment, beat the butter and sugars together on medium speed until lightened in color and creamy, about 2 minutes, scraping down the sides of the bowl as needed. Add the eggs, vanilla and almond extract; beat on medium speed until well combined.
- In a bowl, whisk together the flour, salt, baking powder and baking soda. Add to the wet ingredients and mix on low speed until just combined, scraping down the sides of the bowl as needed. Add in the granola and mix until just incorporated.
- Use an ice cream scoop to scoop about ¼ cup of dough at a time onto the prepared cookie sheet. These make very large cookies, so leave at least 2 inches of space between them - you will likely be able to fit no more than 6 cookies per sheet.
- Bake for 15-18 minutes, until the edges are golden and the centers are set. Allow to cool for 5 minutes on the baking sheet, then transfer to a wire rack to cool completely.
- Store in an airtight container for up a week - if they last that long.