A big, hearty oatmeal cookie made with crushed granola, toasted walnuts and chocolate chips
Author Cookie Madness
1 1/2cups6.8 ounces white whole wheat or Ultragrain or all-purpose flour
1scant teaspoon salt
4ounces1 stick unsalted butter, room temperature
1/2cupvery tightly packed light brown sugar
1/2cuptightly packed dark brown sugar
1 1/2teaspoonvanilla extract
2cupsold fashioned oats
1 1/2cupsdark chocolate or bittersweet chocolate chips
1cuptoasted 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.
Would like to try these with 1/2 butter and 1/2 coconut oil.