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Ground Granola Oatmeal Chocolate Chip Cookies

by on June 19, 2012 · 6 comments

I’m still a little fixated on homemade granola, so yes — here’s another ground granola cookie. But this one’s different.

Granola Oatmeal Cookies

The combination of oil and butter gives it a hearty, crunchy texture (using all butter is fine, but causes more spreading) and using whole grain flour plus a ton of toasted walnuts adds nutrients and curbs the sweetness. Right now, these are my favorite. What I’m interested in trying next is using half butter, half coconut oil or even all coconut oil. If you get to it before I do, let me know.

Ground Granola Oatmeal Chocolate Chip Cookies
 
Prep time
Cook time
Total time
 
A big, hearty oatmeal cookie made with crushed granola, toasted walnuts and chocolate chips
Author:
Recipe type: Dessert
Serves: 22
Ingredients
  • 1 cup granola
  • 1 1/2 cups (6.8 ounces) white whole wheat or Ultragrain or all-purpose flour
  • 1 teaspoon baking soda
  • 1 scant teaspoon salt
  • 4 ounces (1 stick) unsalted butter, room temperature
  • 1/2 cup vegetable oil
  • 3/4 cup granulated sugar
  • 1/2 cup very tightly packed light brown sugar
  • 1/2 cup tightly packed dark brown sugar
  • 1 large egg
  • 1 1/2 teaspoon vanilla extract
  • 2 cups old fashioned oats
  • 1 1/2 cups dark chocolate or bittersweet chocolate chips
  • 1 cup toasted and coarsely chopped walnuts or pecans
Instructions
  1. Preheat the oven to 350 degrees F.
  2. In a food processor, grind the granola until very fine. Set aside.
  3. Combine the flour, baking soda, and set aside.
  4. In a large mixing bowl, beat the butter until creamy. Add all 3 sugars and mix just until blended, then add the egg and vanilla and mix until incorporated. Add the flour mixture by hand or using the lowest speed of a stand mixer. Stir in the oats, ground granola, chocolate chips and nuts.
  5. Shape dough into about 20 to 22 large balls of dough and arrange them about 3 inches apart on ungreased or parchment lined cookie sheets.
  6. Bake one sheet at a time for 15-17 minutes or until edges are brown and centers appear set. Let cool on the baking sheets for 5 minutes, then carefully transfer to wire racks to cool.
Notes
Would like to try these with 1/2 butter and 1/2 coconut oil.

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Published on June 19, 2012

{ 6 comments… read them below or add one }

Sue June 19, 2012 at 3:00 pm

I would love to try one of these. Right now!
Are you using all kinds of different granola in your experiments, or sticking to one kind?

Anna June 19, 2012 at 3:02 pm

I made these with Megan’s Granola
http://allrecipes.com/recipe/megans-granola/
from allrecipes.com. It’s a great recipe, but has a lot of oil, and since I can’t control myself around granola I needed to get rid of it.

Next on my list is Nigella’s Andy’s Fairfield Granola, which sounds a bit healthier.

http://www.nigella.com/recipes/view/andys-fairfield-granola-138

CindyD June 19, 2012 at 6:08 pm

The cookies in the photo look alot like my favorite chocolate chip oatmeal cookies. I wonder how they would turn out with coconut oil? When it gets cool enough to bake again I will try it!

Kara Brown June 20, 2012 at 5:49 am

These look so good.

nancy baggett June 22, 2012 at 9:19 am

What a nice idea. I wonder how the granola would be if it weren’t ground as fine? Maybe the cookies would have bits of crunch, but maybe the bits would just get soggy. I may have to test this out!

Anna June 22, 2012 at 9:27 am

Hi Nancy,

They’d probably be more like these — and full of crunchy bits (as you mentioned).

http://www.cookiemadness.net/2009/09/maple-brown-sugar-granola-chocolate-chip-cookies/

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