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!
- 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
- Preheat oven heat to 375 degrees F. Have ready a couple of baking sheets lined with foil or parchment paper.
- 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.
- 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.
- 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.