GRANOLA-CHOCOLATE COOKIES
This is a sweet crunchy cookie with chocolate chips and granola. Easy to make and quick to satisfy.
Provided by k. anderson
Categories Desserts Cookies Drop Cookie Recipes
Yield 24
Number Of Ingredients 11
Steps:
- Preheat oven to 375 degrees F (190 degrees C).
- In a medium bowl, cream together the butter, brown sugar and white sugar. Beat in the egg and vanilla. Combine the flour, salt and baking soda, stir into the creamed mixture. Finally, stir in the granola, chocolate chips and peanuts. Drop dough by heaping teaspoonfuls onto greased cookie sheets, about 2 inches apart.
- Bake 12 to 15 minutes in the preheated oven, until cookies are lightly browned around edges. Remove cookies to wire racks and allow to cool.
Nutrition Facts : Calories 246.7 calories, Carbohydrate 28.9 g, Cholesterol 28.1 mg, Fat 13.6 g, Fiber 1.8 g, Protein 3.7 g, SaturatedFat 6.8 g, Sodium 211.2 mg, Sugar 18.9 g
CHOCOLATE CHIP GRANOLA COOKIES
Granola is a delicious addition to these classic chocolate chip cookies.
Provided by Crisco
Categories Trusted Brands: Recipes and Tips Crisco®
Yield 42
Number Of Ingredients 11
Steps:
- Heat oven to 350 degrees F. Coat baking sheets with no-stick cooking spray.
- Beat shortening and brown sugar in large bowl with electric mixer on medium speed until creamy. Beat in eggs, milk and vanilla. Combine flour, salt and baking soda in medium bowl. Add to egg mixture. Mix well. Stir in granola and chocolate chips. Drop by rounded tablespoonfuls onto prepared baking sheets.
- Bake 9 to 10 minutes or until bottoms are lightly browned. Cool 2 minutes. Remove to wire rack to cool completely.
Nutrition Facts : Calories 119.3 calories, Carbohydrate 15.5 g, Cholesterol 8.9 mg, Fat 5.4 g, Fiber 0.9 g, Protein 2.2 g, SaturatedFat 1.7 g, Sodium 63.4 mg, Sugar 8.9 g
HEALTHY CHOCOLATE GRANOLA RECIPE
This healthy chocolate granola recipe is super simple to make, loaded with tons of granola clusters (the best part!), oats, and almonds. It is lower in sugar than your average granola, but still with the perfect sweetness. Get double the chocolate with cocoa powder and mini chocolate chips in the recipe. Made with gluten-free ingredients, easy to prep, and perfect to serve the fam for a quick breakfast.
Provided by Heather
Time 45m
Number Of Ingredients 9
Steps:
- Pre-heat the oven to 325 degrees.
- In a small pot over low heat, add the cacao butter to melt (or melt in the microwave). Once it is melted, add the maple syrup, almond butter, and vanilla. Whisk to combine.
- In a 9" x 13" baking dish, combine the oats, chopped almonds, cocoa powder, and sea salt. You can also mix it in a large bowl first, then transfer it into the baking dish. Once the dry ingredients are fully mixed, add the wet ingredients. Stir the cacao butter mixture until there are no dry spots in your granola mixture. Smooth into an even layer, but don't press down.
- Bake for 20 minutes, stir and return it to the oven for 10 more minutes. Remove and add the mini chocolate chips and bake for 5 more minutes.
- Allow to fully cool before storing in an airtight container.
Nutrition Facts : Calories 428 kcal, Carbohydrate 37 g, Protein 11 g, Fat 28 g, SaturatedFat 8 g, TransFat 1 g, Cholesterol 1 mg, Sodium 104 mg, Fiber 8 g, Sugar 10 g, UnsaturatedFat 16 g, ServingSize 1 serving
CHEWY CHOCOLATE CHIP GRANOLA BARS (QUAKER COPYCAT)
These Chewy Chocolate Chip Granola Bars are easy to make for healthy homemade snacks. They are made with recognizable ingredients including honey, coconut oil and oats. This is the best chewy granola bar recipe!
Provided by Kristine Rosenblatt
Categories Snack
Time 30m
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees F. Line a 13x9-inch baking dish with two pieces of parchment paper, perpendicular to each other. Let each piece of parchment overhang on two opposite sides of the pan.
- Place coconut oil, honey and salt in a small saucepan. Heat over low heat, stirring, until the mixture comes to a low boil. Continue to let it bubble as you stir it for 1-2 minutes. Remove from heat and stir in the vanilla. Let the mixture cool for 2-3 minutes.
- Meanwhile, in a large bowl, stir together the oats and brown rice crisp cereal.
- Pour the coconut oil and honey mixture over the oats and cereal in the bowl and stir until well combined. Stir in about 2/3 of the chocolate chips.
- Transfer the mixture to the prepared baking dish. Lay a piece of parchment across the top and use a rubber spatula and your hand to press it very firmly into the pan. Be sure to press the mixture down firmly to make sure that the bars will hold together when you cut them.
- Sprinkle on the remaining chocolate chips and gently press them into the top of the bars.
- Bake for 15 minutes. Let cool and then chill in the refrigerator for at least an hour before cutting into bars.
- Store granola bars wrapped airtight in the refrigerator for 1-2 weeks (we never have any left after 1 week!) or the freezer for up to 3 months.
Nutrition Facts : ServingSize 1 bar, Calories 141 kcal, Carbohydrate 20 g, Protein 2 g, Fat 6 g, SaturatedFat 4 g, Sodium 30 mg, Fiber 2 g, Sugar 10 g
PEANUT BUTTER CHOCOLATE CHIP GRANOLA
Steps:
- Preheat oven to 340 degrees F (171 C).
- In a large mixing bowl, combine oats and sugar. (Note: this helps add an extra crispiness to the final product and sweetens it up a bit more. But if you're sugar conscious, it's optional. However, I recommend it!)
- Warm peanut butter, oil, and maple syrup or agave in a small skillet or saucepan until thoroughly combined and pourable.
- Pour over oats and quickly toss/stir to combine. If it appears too wet, add more oats (mine was just right).
- Spread evenly on a large baking sheet (or two small baking sheets) and bake for 18-22 minutes, or until evenly golden brown. Watch closely as it tends to brown quickly near the end. IMPORTANT: Toss once around the 15-minute mark to ensure even baking.
- Remove from oven, toss gently to release heat and let cool completely on the pan.
- Transfer to mixing bowl or storage container and add chocolate chips (optional) and stir or shake.
- Eat with almond milk - my favorite. Sliced bananas take it to the next level.
- Will keep fresh for up to two weeks. Freeze after that.
Nutrition Facts : ServingSize 1 one-third-cup servings, Calories 239 kcal, Carbohydrate 30.5 g, Protein 5.1 g, Fat 11.5 g, SaturatedFat 2.5 g, Sodium 20 mg, Fiber 3.5 g, Sugar 12.9 g
CHOCOLATE CHIP GRANOLA BARS
This recipe originates from the Whole Foods Market website. After a few tries, I tweaked the recipe slightly. Now these granola bars are a family favorite, and I feel good about feeding them the wholesome treat. Use organic ingredients if you can! (Preparation time includes toasting and cooling the oats.)
Provided by Jocelyn Villalon
Categories Lunch/Snacks
Time 1h20m
Yield 16 bars, 16 serving(s)
Number Of Ingredients 6
Steps:
- Preheat oven to 350 degrees.
- Spread oats onto an un-greased cookie sheet and bake for 15 minutes, stirring a couple of times.
- Mix oil, honey and vanilla in a large bowl.
- Add cooled oats, chocolate chips and nuts (if using) and mix well. (Note: If the oats are still warm at all, the chocolate chips will melt.).
- Line a 9x13 baking dish with parchment paper and mist with oil.
- Spread the mixture evenly onto the parchment.
- Lay a sheet of waxed paper over the mixture and press to compact. (I use the palms of my hands to start, and then I use the bottom of a drinking glass to make the surface as smooth as possible.).
- Remove the waxed paper and use a rubber spatula to press in any of the oats that may have "straggled" up the sides of the dish.
- Bake for 20 minutes.
- Cool completely and lift parchment from the dish.
- Cut into 16 bars.
Nutrition Facts : Calories 187.1, Fat 7.4, SaturatedFat 1.8, Sodium 2.1, Carbohydrate 28.7, Fiber 2.3, Sugar 14.9, Protein 3.5
GRANOLA CHOCOLATE CHIP COOKIES
And you thought chocolate chip cookies couldn't be improved on! Granola adds extra flavour and crunch to these tasty treats.
Provided by CrystalB
Categories Drop Cookies
Time 25m
Yield 5 dozen
Number Of Ingredients 10
Steps:
- In large mixing bowl; combine butter and both sugars and beat until creamy.
- Add eggs and vanilla, beating until fluffy.
- Combine flour, salt and soda; add to creamed mixture and stir until blended.
- Stir in granola and chocolate chips.
- Drop by heaping teaspoonfuls onto a non-stick baking sheet.
- Bake at 350°F for 10-12 minutes or until golden brown.
Nutrition Facts : Calories 1357.2, Fat 72.2, SaturatedFat 36.3, Cholesterol 182.2, Sodium 1041.8, Carbohydrate 166.3, Fiber 10.4, Sugar 104.3, Protein 20.4
CHOCOLATE GRANOLA
Making your very own Chocolate Granola is super easy and you'll only need 5 basic ingredients! It's vegan, gluten-free and stores well for a long time!
Provided by Bianca Haun | Elephantastic Vegan
Categories Breakfast
Time 25m
Number Of Ingredients 5
Steps:
- Whisk together the coconut oil, maple syrup, and cocoa powder until it's a smooth chocolate sauce.
- Then combine the chocolate mixture with the rolled oats and give it a good stir until all the oats are coated. You can also use your hands for that. Fold in the chocolate chunks.
- Line a baking dish with parchment paper. Fill in the granola. Press it a bit into the pan. Bake at 360°F/180°C for 20 minutes - give them a stir after 10 minutes.
- Let the granola cool off completely. Then break it apart and fill it in an air-tight glass jar.
Nutrition Facts : Calories 427 kcal, Carbohydrate 48 g, Protein 7 g, Fat 24 g, SaturatedFat 16 g, Cholesterol 1 mg, Sodium 6 mg, Fiber 6 g, Sugar 15 g, ServingSize 1 serving
EASY HOMEMADE GRANOLA RECIPE WITH CHOCOLATE CHIPS
Homemade Granola Recipe: make your own granola, homemade & healthy! Crunchy clusters with chocolate chips. Best homemade granola recipe! Grain-Free, Vegan, Dairy-Free.
Provided by Demeter | Beaming Baker
Categories Breakfast
Time 34m
Number Of Ingredients 9
Steps:
- Preheat the oven to 325°F. Line a large baking sheet with parchment paper or greased foil. Set aside for later.
- Add all ingredients except maple syrup and vanilla to a large bowl. Stir until well mixed.
- Add maple syrup and vanilla. Using a rubber spatula, fold until clusters form and mixture is well mixed.
- Pour onto the prepared baking sheet. Create an even layer. Make a few pockets throughout to let air through to crisp up granola.
- Bake for 18-20 minutes. Using a heatproof spatula, gently flip granola, making sure to keep clusters intact. Bake for an additional 4-6 minutes, until edges are a deep golden brown and granola is just slightly soft. Mine took a total of 24 minutes. Granola will crisp up while cooling.
- Place baking sheet on a cooling rack. Allow to cool for about 30 minutes, or until completely cooled. Enjoy! Storing instructions below.
CHEWY CHOCOLATE CHIP GRANOLA BARS
These chewy, crispy no-bake chocolate chip granola bars are easy to make -- and they put all those store-bought bars to shame.
Provided by Jennifer Segal
Categories Breakfast & Brunch
Time 2h
Yield 18 bars
Number Of Ingredients 10
Steps:
- Line a 9 x 13-inch baking pan with aluminum foil. Spray the foil lightly with nonstick cooking spray.
- In a large pot, combine the butter, brown sugar and honey. Bring the mixture to a boil over medium-high heat, stirring constantly. Lower the heat and simmer until the sugar dissolves and the mixture is slightly thickened, about 2 minutes. Remove the pan from the heat and stir in the vanilla and salt.
- Add the oats, rice cereal, almonds and flax meal (or wheat germ) to the pan and fold with a rubber spatula until well combined.
- Transfer the mixture to the prepared pan and press down lightly with a rubber spatula to even out. Sprinkle the miniature chocolate chips over top, adding more or less to suit your taste, and press down firmly with the spatula so the chips stick.The mixture should be tightly compacted in the pan. Place the pan in the refrigerator for 1½ - 2 hours to cool.
- Use the foil overhang to transfer the uncut bars to a cutting board. Using a sharp knife, cut into rectangles. Store the bars in an airtight container in the refrigerator. If you have to stack them, be sure to use parchment paper or foil in between the layers, otherwise they'll stick together and fall apart.
- Note: If you are substituting dried fruit for the chocolate chips, mix it in along with the other ingredients as opposed to sprinkling over top.
- Freezer-Friendly Instructions: The granola bars can be frozen for up to 3 months. Let them cool completely and store in an airtight container separating layers with parchment paper or aluminum foil. Before serving, move them to the refrigerator and store there.
Nutrition Facts : ServingSize 1 bar, Calories 187, Fat 8g, Carbohydrate 26g, Protein 4g, SaturatedFat 3g, Sugar 12g, Fiber 3g, Sodium 21mg, Cholesterol 11mg
CHOCOLATE CHIP COOKIE GRANOLA BARS RECIPE
These easy-to-make chewy chocolate chip granola bars are made more delightful with a sweet mix of chocolate chips, cookie butter, and honey!
Provided by Hunter May
Categories Granola
Time 32m
Yield 16
Number Of Ingredients 9
Steps:
- Preheat the oven to 350 degrees F. Spray an 8×8-inch baking pan with nonstick spray. Set aside.
- In a small bowl, melt the cookie butter and coconut oil for about 1 minute in the microwave. Stir until combined and smooth. Melt for longer, if needed.
- In a large bowl, beat the melted cookie butter and oil mixture, honey, egg, and vanilla until completely combined.
- Add in the oats, brown sugar, and salt. Mix well. Slowly stir in chocolate chips. The batter will be sticky.
- Transfer to the prepared baking pan and press down, making sure the surface is flat and even.
- Bake for 21 to 24 minutes or until set and the edges are lightly browned.
- Allow to cool completely before cutting into squares. Enjoy!
Nutrition Facts : Carbohydrate 24.71g, Cholesterol 35.90mg, Fat 13.84g, Fiber 1.68g, Protein 3.01g, SaturatedFat 8.55g, ServingSize 16.00 Piece, Sodium 114.85mg, Sugar 0.00, UnsaturatedFat 2.75g
GRANOLA CHOCOLATE CHIP COOKIES
Provided by Ree Drummond : Food Network
Categories dessert
Time 2h15m
Yield about 36 cookies
Number Of Ingredients 22
Steps:
- Preheat the oven to 350 degrees F.
- In the bowl of an electric stand mixer (or using a hand mixer), beat together the brown sugar and butter until fluffy. Beat in the vanilla. Add the eggs 1 at a time, scraping the bowl after each.
- Mix together the flour, salt and baking soda in a medium bowl. Add it to the creamed mixture in 2 to 3 batches, mixing until just combined. Mix in the oats, Granola, apricots and chocolate chips until just combined.
- Use your preferred-size cookie scoop (or a regular spoon) to drop portions of dough onto lightly greased baking sheets, spacing them a couple inches apart. Bake until dark and chewy, 12 to 13 minutes. If you'd like a crispier cookie, just cook a little longer!
- Let the cookies cool slightly on the baking sheets, then transfer them to a plate for serving.
- Preheat the oven to 325 degrees F.
- In a bowl, toss the oats with the oil, melted butter and salt. Spread the mixture out on 2 baking sheets and toast in the oven for 12 minutes, shaking the pans twice during the cooking time and making sure the oats don't burn. Set aside to cool a bit.
- In a medium saucepan, combine the brown sugar, honey and molasses. Stir the mixture until combined, then heat over medium heat, stirring, until barely bubbling. Stir in the vanilla extract.
- Toss together the toasted oats, pecans, sunflower seeds and almonds in a large bowl. Pour in the sugar mixture, stirring as you pour. Toss to combine; it will be sticky!
- Thoroughly grease a baking sheet or line it with greased foil. Spread the mixture onto the baking sheet and bake until golden, about 30 minutes. Let cool, then use a fork to make clusters. Store in a jar until ready to use.
GRANOLA CHOCOLATE CHIP COOKIES
Categories Cookies Mixer Chocolate Dessert Bake Oat Gourmet Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 18 large (4-inch) cookies
Number Of Ingredients 10
Steps:
- Put oven racks in upper and lower thirds of oven and preheat oven to 375°F.
- Whisk together flour, baking soda, and salt in a small bowl. Beat together butter, sugars, and vanilla in a medium bowl with an electric mixer at high speed until pale and fluffy, about 3 minutes, then beat in egg until combined well. Reduce speed to low, then add flour mixture and mix until just combined. Stir in granola and chocolate chips.
- Drop 18 mounds (about 2 level tablespoons per mound) of batter about 2 inches apart onto 2 ungreased large baking sheets, then pat each mound into a 2 1/2-inch round.
- Bake cookies, switching position of sheets halfway through baking, until pale golden, about 13 minutes. Cool on sheets 1 minute, then transfer to racks to cool completely.
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CHOCOLATE CHIP GRANOLA RECIPE - BROWN EYED BAKER
From browneyedbaker.com
4.4/5 (9)Total Time 55 minsCategory BreakfastCalories 544 per serving
- Adjust oven rack to upper-middle position and preheat oven to 325 degrees F. Line a rimmed baking sheet with parchment paper; set aside.
- In a large bowl, whisk together the maple syrup, brown sugar, vanilla extract and salt. Whisk in the vegetable oil to combine. Add the oats and chocolate chips and fold the mixture together with a rubber spatula until all of the oats and chocolate chips are thoroughly coated.
- Turn the oat mixture onto the prepared baking sheet and spread into a thin, even layer. Using a stiff metal spatula, compress the oat mixture until very compact.
- Bake until the top is lightly browned, 40 to 45 minutes, rotating the sheet halfway through baking. Remove the granola from the oven and let cool on a wire rack to room temperature, about 1 hour. Break the cooled granola into pieces as large or as small as you like. The granola can be stored in an airtight container at room temperature for up to 2 weeks.
CHEWY CHOCOLATE CHIP COOKIE GRANOLA. - HALF BAKED HARVEST
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4.6/5 (45)Total Time 45 minsCategory BreakfastCalories 675 per serving
QUINOA CHOCOLATE CHIP OATMEAL GRANOLA COOKIES
From melskitchencafe.com
4.6/5 (98)Total Time 25 minsCategory CookiesCalories 123 per serving
- Preheat the oven to 375 degrees F. Line large, rimmed baking sheets with parchment paper, silpat liners or lightly grease with cooking spray.
- In a large bowl, beat together the oil and honey with an electric mixer. Add the eggs and vanilla and mix until combined. Stir in the flour, salt and baking soda until just combined and a few streaks of dry flour remain. Add the oats, quinoa, flax, chia seeds, almonds, cherries or cranberries and chocolate chips and mix by hand gently (so the dough stays nice and fluffy) until the ingredients are pretty evenly mixed.
- Use a spoon or cookie scoop to scoop the dough into 2-3 tablespoon-sized portions. Bake for 8-10 minutes until the bottoms are browned but the insides are still nice and soft. If you want a thinner cookie (instead of puffy), flatten slightly before baking.
CHOCOLATE CHIP GRANOLA RECIPE - CHISEL & FORK
From chiselandfork.com
Ratings 3Category BreakfastCuisine AmericanTotal Time 50 mins
- Preheat oven to 275°F and line a cookie sheet with parchment paper. Cook quinoa according to package directions.
- In a large bowl, mix together oats, cooked quinoa, almonds, sunflower seeds, sesame seeds, walnuts, and chia seeds.
- Microwave 1/2 cup honey and 4 tbsp butter in a bowl in 15 second increments until melted. Mix in vanilla extract and salt. Pour over dry ingredients
- Lay out on prepared cookie sheet in an even layer. Cook 20 minutes. Remove and mix. Drizzle over maple syrup. Put back in oven and cook another 15 minutes. Remove from oven and let cool 15-20 minutes. Mix in chocolate chips and let cool completely. *Note, this granola will be soft.
PEANUT BUTTER CHOCOLATE CHIP GRANOLA BARS RECIPE | THE ...
From thebusybaker.ca
Cuisine AmericanTotal Time 1 hr 15 minsCategory SnackCalories 310 per serving
- Add the peanut butter, brown rice syrup (or honey), softened butter, and vanilla extract to a large bowl and stir to combine. Warm them in the microwave for 20 second increments on 50% power until the mixture becomes ultra smooth when you stir it.
- Add 1 2/3 cups of the oats, peanuts and chocolate chips to the bowl with the peanut butter mixture and stir well to combine. If the mixture seems a little bit too sticky, add the other 1/3 cup of oats.
- Press the mixture firmly into a square baking pan (8x8) that's been greased and lined with parchment paper.
- Add the baking pan to the freezer and allow the bars to set for about an hour. This is an important step, since it's what will help the granola bars to stay together!
GRANOLA CHOCOLATE CHIP COOKIES - FOODBYMARIA
From foodbymaria.com
Reviews 3Category Vegan DessertsServings 24Estimated Reading Time 4 mins
- Preheat your oven to 375F and line two baking sheets with parchment paper and lightly grease.
- In a large bowl, combine the butter and brown sugar. You can use a wooden spoon or a regular spoon to combine. Stir till smooth and well incorporated. To the bowl, add the bananas and vanilla. Mash till smooth and stir till well combined.
- To the bowl, add the almond flour, baking powder, baking soda and salt. Whisk till combined. You can now fold in the chocolate chips and Bob’s Red Mill Granola!
- Using a 1-2 tbsp. ice cream scoop begin dropping them onto your parchment paper leaving around 2 inches between each cookie.
CHOCOLATE CHIP COOKIE GRANOLA - REAL FOOD BY DAD
From realfoodbydad.com
Servings 6Estimated Reading Time 3 mins
- Spread the pecans on the baking sheet and bae until toasted and golden, 5 to 7 minutes. Remove from the oven and transfer a bowl. Set aside to cool, reserving prepared baking sheet.
- In a second bowl, whisk together the olive oil, honey, brown rice syrup and vanilla. Pour wet mixture onto oat mixture and fold to combine.
GRANOLA COOKIES WITH CHOCOLATE CHIPS - FOOD AND WINE
From foodandwine.com
4/5 Total Time 1 hrServings 40
- Preheat the oven to 350°. Spread the pecans in a pie plate and bake for 8 minutes, or until lightly toasted. Let the pecans cool, then coarsely chop them.
- In a small bowl, mix the oats with the flour, baking soda and salt. In a large bowl, using a handheld electric mixer, beat the butter with the sugar at medium speed until it is light and fluffy, about 2 minutes. Add the eggs and vanilla and beat at medium speed until blended, scraping down the side of the bowl as necessary. Beat in the oat mixture at low speed until it is just incorporated. Using a large spatula, fold in the toasted pecans, chocolate chips and dried apricots.
- Scoop heaping tablespoons of the cookie dough onto 2 baking sheets lined with parchment paper, spacing them at least 1 1/2 inches apart. Bake the cookies for about 16 minutes, until they are lightly browned; shift the pans from top to bottom and front to back halfway through for even baking. Let the cookies cool on the baking sheets for 5 minutes, then transfer them to a wire rack to cool completely.
CHOCOLATE CHIP GRANOLA BARS - HOMEMADE GRANOLA BAR RECIPE ...
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- Place the oats, flour, coconut, brown sugar, chocolate chips, and salt in a large bowl, and toss it all around with a spatula until combined.
- In another bowl, whisk together the oil, vanilla, and honey until smooth and combined. Pour this all over the dry ingredients, and toss all the ingredients together until the wet ingredients have evenly coated all of the oats.
GRANOLA CHOCOLATE CHIP COOKIES - FAMILY COOKIE …
From familycookierecipes.com
5/5 (4)Estimated Reading Time 8 minsCategory Cookies
- In a large bowl, use an electric mixer to cream together the butter and sugars for at least 2-3 minutes. Add the protein powder and mix for another minute. Add the eggs and vanillas and beat for another 2-3 minutes.
- In a separate bowl, stir together the flour, baking soda and salt. Add to the wet mixture and mix just until combined. Use a wooden spoon or spatula to stir in the granola and chocolate chips.
- Use a cookie scoop to scoop out balls of cookie dough onto a prepared cookie sheet. I like to line my cookie sheets with silicone liners or parchment paper. Slightly flatten the tops of the cookie dough balls with the palm of your hand and then bake them for 8-10 minutes.
GRANOLA CHOCOLATE CHIP COOKIES - A FAMILY FEAST®
From afamilyfeast.com
Servings 36Total Time 33 minsEstimated Reading Time 3 mins
- In a large bowl, sift both flours, salt, baking powder and cinnamon. Pour entire bag of granola into bowl and toss with a large spoon to coat.
- In the bowl of a stand mixer with the paddle attachment, beat butter for two minutes. Add both sugars and beat for one minute.
- With mixer on low, slowly add dry to wet until batter is thick like a cookie dough. Pour in the chocolate chips and mix a few turns to incorporate the chips.
CHOCOLATE CHIP GRANOLA COOKIES RECIPE - FOOD & WINE
From foodandwine.com
3/5 Category CookiesServings 40Total Time 1 hr
- Preheat the oven to 350°. Spread the pecans in a pie plate and bake for 8 minutes, or until lightly toasted. Let the pecans cool, then coarsely chop them.
- In a small bowl, mix the oats with the flour, baking soda and salt. In a large bowl, using an electric mixer, beat the butter with the sugar at medium speed until light and fluffy, about 2 minutes. Add the eggs and vanilla and beat at medium speed until blended, scraping down the side of the bowl as necessary. Beat in the oat mixture at low speed until just incorporated. Using a large spatula, fold in the pecans, chocolate chips and dried apricots.
- Scoop heaping tablespoons of the dough onto 2 baking sheets lined with parchment paper, spacing them at least 1 1/2 inches apart. Bake the cookies for about 16 minutes, until lightly browned; shift the pans from top to bottom and front to back halfway through for even baking. Let the cookies cool on the baking sheets for 5 minutes, then transfer them to a wire rack to cool completely.
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4.4/5 (112)Total Time 40 minsCategory SnackCalories 83 per serving
- In a bowl mash the banana until smooth, add in the maple syrup, sukrin, egg white, vanilla extract and mix to combine.
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