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Granola-Coconut-Chocolate Chip Grabbers

by on May 2, 2009 · 13 comments

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!
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granola-grabbers

Granola-Coconut-Chocolate Chip Grabbers
 
Prep time
Cook time
Total time
 
Chocolate chip cookies made with granola.
Author:
Recipe type: Dessert
Cuisine: American
Serves: 28
Ingredients
  • 2/3 cup (70 grams) pecans
  • 1/2 cup (45 grams) shredded coconut
  • 1/3 cup (30 grams) ground oats or wheat germ
  • 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)
  • 3 cups granola (240 grams)
  • 2/3 cup (114 grams) chocolate chips (I used bittersweet)
Instructions
  1. Preheat oven to 350 degrees F. Line a cookie sheet with parchment paper.
  2. Lay the pecans, coconut and ground oats on cookie sheet and bake for 10 minutes or until coconut is toasted. Let cool slightly; chop the pecans.
  3. Raise oven heat to 375 degrees F. ( Or you can leave it at 350 -- See note)
  4. Cream butter and both sugars with an electric mixer for about 2 minutes. Beat in the egg and vanilla; beat in the salt and baking soda, then add the flour and stir until it is almost mixed in.
  5. Break up any big clumps of the granola and combine it with the toasted nuts, coconut, ground oats and chocolate chips; add that mixture to the batter and stir until blended. Batter should be really thick.
  6. 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.
  7. Makes about 28 cookies
Notes
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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Published on May 2, 2009

{ 13 comments… read them below or add one }

Katrina May 2, 2009 at 6:26 pm

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!

Carol A, May 2, 2009 at 6:30 pm

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.

Pearl May 2, 2009 at 6:37 pm

coconut! :)

Trish May 3, 2009 at 6:49 am

Rats….I’m out of granola. But these look great!

Sue May 3, 2009 at 7:42 am

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.

Sue May 3, 2009 at 7:45 am

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

Anna May 3, 2009 at 7:48 am

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.

snooky doodle May 3, 2009 at 1:42 pm

oh these surely look addictive :)

Elyse May 3, 2009 at 10:58 pm

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!

Steph (I am Bee) May 4, 2009 at 9:02 am

those seem like they’d make a perfect, yummy snack!

ModernMom May 4, 2009 at 11:31 am

Oh My! Those look delish!

Hilary Purcell July 25, 2010 at 11:27 pm

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!

Bunnie Girl October 25, 2010 at 10:41 pm

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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