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Granola Chocolate Chip Cookies

by on August 9, 2010 · 4 comments

I pulled this recipe off Epicurious and decided to see how it stacked up to my old favorite. Overall, the reviews were pretty good and I was excited to try them. In the end, it’s hard to say which I like best. My original recipe (adapted from Cascadian Farms) is a little thicker and heartier, but the Epicurious cookies were crispy/chewy and had more butter flavor. At any rate, both are great recipes for using those last bits of broken, bottom-of-the-box granola.

Granola Chocolate Chip Cookies

Granola Cookies from Epicurious — Adapted from Epicurious

1 cup all-purpose flour (4.5 oz)
1/2 teaspoon baking soda
1/2 teaspoon salt
1 stick (1/2 cup) unsalted butter, softened
1/3 cup packed light brown sugar
1/3 cup granulated sugar
1/2 teaspoon vanilla
1 large egg
1 cup granola
3/4 cup semisweet chocolate chips (4 1/2 ounces)

Preheat oven to 350 degrees F. Original recipe said 375, but my first batch browned too quickly at 375. Either heat works, but I think 350 is safer.

Mix together flour, baking soda, and salt in a small bowl. Beat together butter, sugars, and vanilla in a medium bowl with an electric mixer at high speed until pale and fluffy, about 3 minutes, then beat in egg until combined well. Reduce speed to low or by hand stir in the flour mixture and mix until just combined. Stir in granola and chocolate chips.

Drop 18 mounds (about 2 level tablespoons per mound) of batter about 2 inches apart onto 2 ungreased large baking sheets, then pat each mound into a 2 1/2-inch round.

Bake cookies, switching position of sheets halfway through baking, until pale golden, about 10-13 minutes. Cool on sheets 1 minute, then transfer to racks to cool completely.

Makes 18 cookies

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Published on August 9, 2010

{ 4 comments… read them below or add one }

Hilary Purcell August 9, 2010 at 9:03 pm

Anna: This recipe looks good but I still think your
Granola-Coconut Chocolate Chip Grabbers are the best!
I made them several weeks ago. I loved that all the ingredients were given in grams and ounces. Plus, they are much healthier with the whole wheat flour and wheat germ. YummmO!

Tawny @theyearofthecookie August 9, 2010 at 11:10 pm

granola, huh? that’s different.. i love seeing other people obsessed with cookies as much as i am. keep up the good work! :)

Jessica August 10, 2010 at 12:30 pm

YUM! 2 of my favorite things!!

Paula B. July 25, 2011 at 6:50 am

Thought these were great – had the end of a box of market brand granola to finish and was looking for a granola cookie, a search sent me to your recipe. Only had confectioners’ sugar so I doubled the white sugar amount to compensate. Wish I had some dried cranberries to add in, that would have been a nice addition. Like a Toll House cookie but amped up a little!

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