A few days ago, Mary sent me an email linking to a cookie on Sunday Nite Dinner. It seemed like your basic “Everything” or “Kitchen Sink” cookie, but it included granola. I’d never seen an Everything Cookie with granola, and since I’m always looking for ways to use what’s left near the bottom of the box, I made a batch last night.
I wanted to stick with the original recipe, but I made some minor changes – cherries instead of raisins, dark chocolate chunks instead of chips, and no peanut butter chips. I also increased the salt and used white whole wheat flour to add a little whole grain. End result was a great tasting cookie with a lot of wholesome ingredients. Thanks Sunday Nite Dinners!
Everything Cookies with Granola
1 1/2 cups granola
1 cup old fashioned rolled oats
4 oz dark chocolate, cut into chunks
1 cup toasted pecans, chopped
1 cup dried cherries or cherry flavored dried cranberries
1 2/3 cups all-purpose or white whole wheat flour (7.5 oz)
1 teaspoon baking soda
1 teaspoon baking powder
3/4 teaspoon salt
1/2 cup packed dark brown sugar
1/2 cup granulated or turbinado sugar
2 sticks (8 oz) unsalted butter, cut into small pieces, room temperature
1 teaspoon vanilla extract
2 large eggs
Preheat oven to 350°F. Line a couple of cookie sheets with parchment paper.
Mix granola, oats, chips, nuts and dried cherries together in a bowl; set aside.
Stir flour, baking soda, baking powder and salt together in another bowl. Set aside.
Cream the butter and both sugars together in a large bowl using an electric mixer. Add vanilla and beat in the eggs, one at time. Mix in flour mixture until just combined. Stir in the granola mixture.
Scoop up very well-rounded tablespoons of dough and shape into into 2-inch balls. Place the balls onto baking sheets, spacing them at least 2 inches apart.
Bake until the cookie edges turn golden brown, 12 to 15 minutes. Let the cookies cool on the baking sheets for 3 minutes. Transfer the cookies with a wide spatula to a wire rack. Let cool at least 30 minutes.
Makes about 3 dozen cookies