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