I make homemade granola all the time, but I also like trying various packaged brands. I usually buy the ones with flax or hempseed, but lately I’ve been buying the granola from Cascadian Farm. It’s slightly lower in fat than some of the others, and it’s big and clumpy which makes it easier to eat dry.
A few days ago I bought a box of the Maple Brown Sugar flavor and was very happy to see a recipe printed on the box. The box version is here, but I halved it, made a few substitutions and typed my version below.
The cookies tasted as good as they looked (there was a photo on the box) and had a lot of maple flavor from the cereal. I made them with all purpose flour, but I think these would also be good with white whole grain flour.
Maple Brown Sugar Granola Chocolate Chip Cookies
4 oz unsalted butter, 1 stick
6 tablespoons granulated sugar
6 tablespoons packed brown sugar
1 teaspoon vanilla
1 large egg
1 cup plus 2 tablespoons all purpose flour
½ teaspoon baking soda
3/8 teaspoon salt (if using salted butter, use 1/8 tsp)
2 cups Cascadian Farm® organic maple brown sugar granola
½ cup toasted walnuts
½ cup semi-sweet chocolate chips
Preheat oven to 350 degrees F.
Beat butter and both sugars until fluffy. Beat in vanilla and egg and continue beating for another 30 seconds. Stir together flour, soda, and salt and add to batter. Stir by hand until almost mixed in, then add the granola, walnuts and chocolate chips. Stir well.
Shape dough into 1 inch balls and place on ungreased cookie sheets spacing about 2 inches apart. Press down slightly. Bake for 11-13 minutes. Remove sheet and let cool on a wire rack.
Makes 2 Dozen
{ 15 comments… read them below or add one }
That’s a good looking cookie! I like granola but almost never make or buy it. I have several recipes for it that I mean to try but never get around to making. I’ll have to keep the Cascadian Farms brand in mind the next time I think of getting some. I like the idea of maple flavored granola chocolate chip cookies.
What’s neat about these is the maple syrup is baked into the granola so you get the flavor of maple without the chewiness it adds in syrup form. Cascadian Farms says the cereal is flavored with real maple syrup.
Your cookies have more things in them each time you post here lately lol These look amazing and thank you for the recipes! I love looking at your blog
They look exactly like the picture on the box! I love it when a recipe and photo don’t lie!
I love that idea of the maple-y flavor, but not the softness it would bring.
I made granola all the time, too. Love granola!
These look fantastic! I just made the granola from “Baked: New Frontiers in Baking” yesterday and have already finished half the batch! I recently tried a sample of the Cascadian Farms granola at a running expo and loved it, can’t wait to try these cookies.
These look absolutely yummers! Your recipe is definitely on my list of “make very soon!”
My nephew loves maple oatmeal cookies, so these are going to be making a trip across country. 
I don’t know how you do it! I keep seeing all of these yummy cookie recipes and just keep bookmarking more and more to try! My camera is lost so until i find it, my blog is being held hostage!
These cookies look great!! I just made Granola Grabbers from Dorie Greenspan’s book. They were amazing , too!!
I was so excited about these cookies because I love anything that has to do with maple. I made the whole batch yesterday but they turned into a melted mess
. I let my butter soften as the full batch directions say and the only thing I can think of is that it was too soft and by time they went into the oven and were cooking, they had spread so much they didn’t even rise. Any tips? I only made half the batch because I was so sad they weren’t turning out. I put the other half in the fridge and will attempt to cook them again tonight. I hope they turn out, I still have hope!
Awww, that’s too bad. Something went dreadfully wrong, because the recipe is a good one. Could you have left out part of the flour? Did you substitute the butter for a vegetable oil blend of some kind? Is there a chance you used less flour?
Too-soft butter shouldn’t give you a melted mess. It sounds like you left something out or mis-measured something. I do that all the time! I made a batch of cookies the other day and left out half the sugar. When that happens, the cookies come out too thick.
Why don’t you try working a tablespoon of flour into the remaining chilled dough and see what happens.
Anna, you should call your site Cookie Master! haha Seriously, thank you for the tip. I added probably another 1/4 c of flour and they turned out wonderful. I have no clue how I could’ve came up so short but I guess next time if my first batch turns out a mushy mess I’ll have an idea of how to fix it. Thanks so much for your help! Oh and they are wonderful! I used 3/4 c chopped dried cherries and loved the final end result.
Anna,
These cookies are on my must try list as soon as I can find the maple brown sugar granola! May have to substitute another granola and a little maple extract. Think these would be great with a few dried cranberries too.
Chastity, my old Betty Crocker Cooky Book suggests always baking a “test cookie” when trying a new recipe so the kind of adjustment Anna suggested can be made without having to mess up the whole first batch. I’ve been doing it lately with good success.
Anna,
I’m looking at making the full batch version of these cookies for a cookie swap – however, we have a person allergic to nuts in our group. Do you think these will turn out ok if I just eliminate the 3/4 cups of pecans? That seems like a lot to eliminate, so I wanted an “expert” opinion. Thanks in advance!
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Good luck! Maybe this will help.
60 grams — 1/4 cup salted butter (4 tablespoons)
60 ml — 1/4 c. golden syrup or a combination of half golden syrup/half white syrup
294 grams 1 1/2 c. quick dissolving sugar (castor)
196 grams (if you weigh it) 7 oz (1/2 of a standard 14 oz can) condensed milk
10 ml 1/2 tsp. vanilla extract