Granola-Coconut-Chocolate Chip Grabbers

Today’s cookies were supposed to be Dorie Greenspan’s Granola Grabbers, but as usual, I went crazy and made a bunch of changes. I swapped out ground oats for the wheat germ, added chocolate chips, pecans, vanilla and baking soda and got rid of the raisins. There’s no confusing these for health food. They are buttery, crunchy and addictive. The original recipe is in Baking: From My Home to Yours.  I’m really glad I found it because it will be a useful way to get rid of the crushed granola at the bottom of the box.  In fact, I’ll look forward to it!


Granola-Coconut-Chocolate Chip Grabbers
Prep time
Cook time
Total time
Chocolate chip cookies made with granola. I've updated this recipe over the years and don't always use the coconut and extra pecans -- especially if the granola I'm using already has a lot of nuts and coconut. For this recipe, loose granola works best. You won't really have to break it up much.
Recipe type: Dessert
Cuisine: American
Serves: 28
  • 14 tablespoons (200 grams) unsalted butter, cool room temperature
  • 3/4 cup (150 grams) packed light brown sugar
  • 1/4 cup (48 grams) granulated sugar
  • 1 large egg
  • 1/2 teaspoon vanilla
  • 1/4 scant teaspoon salt
  • 1/4 teaspoon baking soda
  • 1 cup all purpose or white whole wheat flour (4.5 oz)
  • 1/3 cup ground oats or wheat germ
  • 3 cups granola (240 grams)
  • 2/3 cup (70 grams) pecans, toasted (optional)
  • 1/2 cup (45 grams) shredded coconut, toasted (optional)
  • 2/3 cup (114 grams) chocolate chips
  1. Preheat oven heat to 375 degrees F. Have ready a couple of baking sheets lined with foil or parchment paper.
  2. With an electric mixer, beat the butter and both sugars until creamy. Beat in the egg and vanilla; beat in the salt and baking soda, then add the flour and wheat germ (or oats) and stir or beat on lowest speed until blended.
  3. Break up any big clumps of the granola and combine it with the toasted nuts, coconut, and chocolate chips; add that mixture to the batter and stir until blended. Batter should be really thick.
  4. Scoop up solidly packed and rounded tablespoonfuls of dough and arrange on parchment lined cookie sheets spacing about 3 inches apart.. Bake for 10-12 minutes.
Note: I baked a second batch of these using a different brand of granola and the second batch seemed to cook to fast at 375. So for that batch, I used 350. If your cookies seem to be browning too fast at 375, try 350.

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  1. says

    Those do look great. I think the TWDers made them not long before I joined.
    The mango bread I made is for a TWD post in a few weeks, it’s in Dorie’s book. I like it, no one else here does. Need to freeze a bunch!

  2. says

    Oooh, I’ve been wanting to make a cookie with granola in it, hadn’t looked to hard yet for a recipe, so now it’s right here in my lap! I’ll have to give these a try, thanks Anna.

  3. says

    I’ll have to remember these the next time I have some granola to use up. They sound wonderful!
    You posted a recipe for homemade granola one time didn’t you? I keep meaning to make some but never get around to it.

  4. says

    I just looked and you have five recipes for granola!! I’m going to have to get my act together and make some.

  5. says

    Sue, I’ve made this recipe twice in the past two days and both times I used store-bought granola. So far, the best version was with the cheapest granola (store-brand) I could find. That is, the light, sweet, crunchy kind that’s a little higher in fat.

  6. says

    Mmm, Anna, these granola grabbers look great!! Talk about giving you some much needed energy. I may have to make these for a pick me up during my exams. YUM!

  7. Hilary Purcell says

    I made these cookies today and they are DELISH!
    I did use the wheat germ in place of the oats. I used regular semi-sweet choco. chips. They cooked best for me at 375 degrees for 12 minutes. I used the bulk vanilla granola from Whole Foods where I only had to buy 3 cups. This recipe is a keeper!

  8. Bunnie Girl says

    Anna, once again…your recipe knocked it outta the ballpark! I came back to the the MADNESS site and couldn’t believe you had a recipe using granola! Whey ever would I have doubted you? So, I used my Smart Balance butter substitute, Coconut Sugar (palm nectar crystals), and because of that I added 1/4 teas of maple extract to duplicate your brown sugar taste, I didn’t have enough chocolate chips so I added the measurement of that in dates…last batch added what I had in grain sweetened chocolate chips…and I did the wheat germ sub like you did (brilliant idea by the way), I used Udi’s natural granola that has pistachio, banana chips, raisins (believe your daughter hates raisins shhh, don’t tell her!), walnuts etc…it is a crisp little granola…and well it is one heck of a fabutabulous cookie. 11 to 12 minutes on oiled foil gave me a crisp edge and a chewy middle…yum! Very dynamic and loads of layers of flavors. Toasting the coconut and pecans adds the best of flavor/texture. Thanks to you I no longer add raw nuts to my baked goods-roast them all! Thanks Again Ana! As for cookie recipes, you rule the MADNESS!

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