I prefer clumpy granola over loose, so when for whatever reason I’m stuck with a lot of loose granola, I use it in Granola Chocolate Chip Cookies.
The original recipe came from the back of a box of maple & brown sugar flavored granola cereal, but you can make the cookies with any flavor granola and in any size of shape. Lately, I’ve been pressing the dough into a big rectangle, freezing it, cutting it into squares and making large and small square(ish) shaped cookies.
Don’t ask me why. I guess I’m just bored with round cookies lately.
Granola Chocolate Chip Cookies
- 1 stick 114 grams unsalted butter
- 6 tablespoons granulated sugar
- 6 tablespoons packed brown sugar
- 1 teaspoon vanilla
- 1 large egg
- 1 cup plus 2 tablespoons all purpose flour 140 grams
- 1/2 teaspoon baking soda
- 3/8 teaspoon salt if using salted butter, use 1/8 tsp
- 2 cups loose granola
- 1/2 cup toasted walnuts optional
- 1/2 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.