Chocolate chip cookies made with granola. I've updated this recipe over the years and don't always use the coconut and extra pecans -- especially if the granola I'm using already has a lot of nuts and coconut. For this recipe, loose granola works best. You won't really have to break it up much.
Note: I baked a second batch of these using a different brand of granola and the second batch seemed to cook too fast at 375. So for that batch, I used 350. If your cookies seem to be browning too fast at 375, try 350.