This is an old recipe called Granola Oatmeal Chocolate Chip Cookies. It’s one I came up with years ago, but didn’t keep working on for some reason. It’s time to fix that! I’m going to play around with it a little more, but in the meantime here’s the recipe in case you’d like to give it a try. It’s great for when you have some granola to use up. The question is, is the granola better ground or left whole? What kind of granola works best? I originally tested with ground granola, but it might be worth testing with very loose, fine-grained granola and maybe using less of it.
Combination of Oil and Butter
The combination of oil and butter gives Granola Oatmeal Chocolate Chip Cookies 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.
Granola Oatmeal Chocolate Chip Alternatives
Granola Oatmeal Chocolate Chip Cookies
- 1 cup granola
- 1 1/2 cups white whole wheat or all-purpose flour (190 grams)
- 1 teaspoon baking soda
- 1 teaspoon salt, scant
- 4 ounces unsalted butter, room temperature (114 grams)
- 1/2 cup vegetable oil
- 3/4 cup granulated sugar (150 grams)
- 1/2 cup very tightly packed light brown sugar (100 grams)
- 1/2 cup tightly packed dark brown sugar (100 grams)
- 1 large egg
- 1 1/2 teaspoon vanilla extract
- 2 cups old fashioned oats — maybe start with 1 1/2?
- 1 1/2 cups dark chocolate or bittersweet chocolate chips
- 1 cup toasted and coarsely chopped walnuts or pecans
- Preheat the oven to 350 degrees F.
- In a food processor, grind the granola until very fine. Set aside.
- Combine the flour, baking soda, and set aside.
- 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.
- 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.
- 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.