Magical, Marvelous, Memorable Cookies
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Margannunziata July 24, 2022
I used cornflakes instead of granola to make them more ‘milk at-esque’ & I highly recommend they came out so chewy and wonderful 10/10 recommend this recipe
Teresa D. January 20, 2022
This is a GREAT cookie! I have found that it’s worth it to buy more expensive granola - the flavor is really enhanced. I made a double batch over the weekend, scooped them into 2-tablespoon sized balls, and now they’re in the freezer, ready to be baked and enjoyed. Many thanks for sharing, Dr. Babs!
drbabs January 21, 2022
Thank you, Teresa! I make my own granola to use in these cookies. Here’s the recipe if you want to try it.m https://food52.com/recipes/14917-simple-gifts-granola
Messytalko February 28, 2021
I don't understand why these cookies only had 3 stars. From when I first made this recipe for a group of friends, I get asked to make these so often. Family, friends and friends of friends seem to only know me for these cookies. That said, if you want to make a good impression, give this cookie recipe a try. A solid five stars! It truly lives up to its name: magical, marvelous, and memorable!!
Janew November 3, 2020
The cookies were a huge hit- our new favorite! Used Cup4Cup gf flour and worked great. Thank you
Stephanie P. August 10, 2019
I LOVVVVVE these cookies. I like the diversity . I use all the ingredients, add 1/2 tsp. cinnamon and now I chop Mexican dark chocolate into chunks, pretzel stick and pecans. Sometimes I reverse the sugars My only question is, they seem to not spread like it says. I wonder if I need to add the extra ounce of butter??? I do not refrigerate them anymore and they still don't spread out like the photo. Any suggestions?
drbabs August 10, 2019
Thanks, Stephanie! I’ve made these countless times, and sometimes they spread more than others. I suspect it’s the ratio of flour and cereal to butter. If you want them to spread, you could try another ounce of butter. They’re pretty forgiving either way. I’ve thought about adding weights, but one of the great things about this recipe is that it more or less works with whatever you have on hand.
Stephanie P. August 13, 2019
Thanks, yes I though the same thing. I just made them nlast Saturday for Sunday ,made about 30. Had 12 people for a barbecue... they were gone 5 minutes after we finished dinner. LOL Making more today for a fundraiser! I AM ADDICTED :-)
Mary April 5, 2019
These are wonderful. Be aware that the granola you choose can make a difference in flavor. I do not like the cinnamon & chocolate combination flavor war. I made a batch with a brand of granola which had a good deal of cinnamon and I didn’t enjoy the balance of taste. Now I stick wth Back Roads Vermont granola, no cinnamon. I also use Utz’s extra dark pretzels, caramelizing is key for my taste buds.
skehias January 21, 2019
These are favorite cookie to make when i have a 1/6 bag of pretzels lying around. This time left out nuts but used extra granola (chocolate flavor). Also have used regular and gluten free flour with great results. Also didn't have a problem with chilling them for only half the time.
aussiefoodie December 29, 2018
I was gifted some chunky granola in the holiday food exchange - along with leftover pretzels and dark and white choc chips and walnuts they made amazing cookies!
Erin F. December 20, 2018
These have become our go-to favorite Christmas cookies. My son loves to make cookies with me and says it is one of his favorite parts of the holiday. ❤️ He is 8 this year. Thank you for sharing!!
amanda R. July 4, 2018
Delicious! I added m&ms, chocolate chips, potato chips and rice krispies. 1/2 cup of potato chips was not enough for the taste to come through, so I'd add more next time. Regardless, these are fantastic! I only chilled them for 30 minutes or so and that was plenty.
drbabs July 4, 2018
Thank you, Amanda. I'm so glad you liked them. Try thick cut potato chips next time, and leave them in large pieces.
Do you think I could use coconut oil for these?
Hard to say. Coconut oil has a much lower melting point than butter, so the cookies might spread all over the place.
Good point. I want to make them for someone dairy - sensitive, so even half coconut half butter might help...? Let me know if you have any suggestions, and thanks for the quick reply!!
You're welcome! I think if I were making them for someone sensitive to dairy, I'd just clarify the butter and use that. Here's how to clarify butter, in case you've never done it.
Great idea, thanks again! Although I might just get lazy and make it as instructed, since it's a very light sensitivity :)
Kelcey P. November 3, 2018
If you check the vegan section of the milk isle there is usually some vegan butter that works great for baking and has no dairy :-) I'm lactose intolerant as well and it works great!
Peg November 16, 2017
Just finished my first (of many to come) batch of these wonderful cookies. So easy, so tasty! I used what I had in the pantry... Quaker honey and almond granola in the 2 or 3 oz bag and made up the 1/2 C with fiber one cereal (crushed). I’m always looking for ways to add fiber to my baking and this small amount did not affect the taste. Since the granola had almonds I used slivered almonds, crushed pretzels and semi sweet choc chips. My only addition to the recipe as written was just a dash or two of espresso powder. I baked smaller cookies in the convection oven at 375 for 12 min and they are perfect. This recipe is a true keeper and I can’t wait to try some of the varieties described in other comments. Thanks so much for sharing!
Marty H. September 10, 2017
Oh. My. God. Made these with homemade granola and crushed up 1/2 cup of Trader Joe's pumpernickel pretzel sticks, which gave them a really interesting depth. The chocolate came through great and balanced the saltiness of the pretzels. This recipe is a keeper!!!
Pam N. September 8, 2017
Ok. I'm going to say it. I don't get the rave reviews. I made these a week ago for an event. Luckily I made another type of cookie as well. Had a lot of these left. I didn't think there was anything marvelous or memorable. Maybe I did something wrong?
drbabs September 8, 2017
Hi Pam. As you can imagine, I make them a lot. They seem to come out best when I make my own granola and have a good mix of salty and sweet, crunchy and soft ingredients. They're definitely dependent on the balance of ingredients. I like them best when they're thin and crunchy, but sometimes they come out soft and puffy. Everyone's taste is different. I'm sorry they didn't work out for you.
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