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Author Notes: The thing is, I always keep as stash of home-made granola in my kitchen and end up baking something with the slightly stale leftover bit.
When it comes to cookies, I prefer the chewy ones which have a bit of crunch at the same time. I have to say I'm not the biggest cookie fan in the world, most recipes don't interest me. The only recipes capable of drawing my attention are the ones with oats in it or chocolate chips. Oats make sure they'll be chewy, and chocolate is just chocolate.. (I assume that's all I have to explain).
After a bit of research (read Google), I assembled enough recipes and ideas about cookies made with granola to get started with baking some my own.. To make not only granola cookies, but also chocolate chip cookies there was only one thing left for me to do: indeed, adding chocolate chips to the batter. Easy like that!
These meet with all my conditions for a delicious cookie: They're chewy, crunchy, addictive, a tiny bit healthy (I mean, they include a few wholesome ingredients, not just butter and sugar) and best of all, contain lots of chocolate chips! —Notes of a Foodie
- 1 cup all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/3 cup cane sugar
- 1/3 cup granulated sugar
- 1/2 teaspoon vanilla-extract
- 1 egg, large, organic/free-range
- 1 cup granola
- 3/4 cup dark chocolate chips, or chopped dark chocolate
- Mix the flour, baking soda and salt.
- In another bowl, mix the butter, sugars and vanilla creamy with a whisk. Add the egg and mix again.
- Next, add the flour mixture and mix with a wooden spoon till just combined. Add the granola and chocolate chips and give it a final stir. Cover the batter with foil and put it in the fridge for about 30 minutes. Preheat your oven to 180°C (350F).
- Cover a baking tray with baking paper and drop spoonfuls of the mixture on it. With your hands, shape the drops like cookies, push them down a bit and try to make them round.
- Bake the cookies in the preheated oven for about 10-12 minutes. Let them cool on the tray for a moment, before transferring the cookies to racks to let them cool down completely. Store them in an airtight container and eat them within five days. (You can also freeze half the batter like I did, and bake the other eight cookies when you feel like it, so you don't have to worry about them getting stale.)