Dark Chocolate Chunk Granola Cookies Food

PECAN, OAT, AND DARK-CHOCOLATE-CHUNK COOKIES

Steps:

• Preheat oven to 325 degrees. Working in batches, pulse pecans in a food processor just until finely ground. (Do not overprocess.) Transfer to a bowl and stir in oats, baking powder, salt, and cornstarch. Make a well in the center and add oil, maple syrup, and vanilla. Stir to combine. Fold in chocolate chunks.
• Line a baking sheet with parchment. Scoop and firmly pack dough a using 1/4-cup measuring cup and arrange on sheet. Flatten each slightly with palm of hand until 1/2 inch thick.
• Bake, rotating sheet once, until cookies are light golden, about 20 minutes. Transfer baking sheet to a wire rack and let cool completely before removing cookies with a spatula.

DARK CHOCOLATE CHUNK-GRANOLA COOKIES

Steps:

• Heat oven to 375°F. Line cookie sheets with cooking parchment paper.
• In small bowl, mix flour, baking soda and salt. In medium bowl, beat sugars, vegetable oil spread, oil and applesauce with electric mixer on medium speed until smooth. Beat in egg product and vanilla. On low speed, gradually beat in flour mixture.
• Stir in granola (breaking up any large pieces) and chocolate chunks. Drop by rounded teaspoonfuls onto cookie sheets.
• Bake 8 to 10 minutes or until golden brown. Cool 2 minutes; remove from cookie sheets to cooling racks. Cool completely, about 30 minutes.

GRANOLA-CHOCOLATE COOKIES

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.

GRANOLA CHOCOLATE CHIP COOKIES

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.

CHOCOLATE CHIP GRANOLA COOKIES

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.