At the tearoom we worked on tweaking recipes till we got them perfected. This recipe is one of our favorites. It all started with the need to offer something else for breakfast. We found some of our customers wanted a granola bar or something that could be eaten while commuting. When discussing making granola bars, we thought; why not a granola cookie? It took almost 2 months of trying to figure out the logistics of making this cookie but what we came up with was a wonderfully chewy, flavorful granola cookie that would work on the run. My daughter makes these cookies a little smaller for after school snacks and her boys just gobble them up.
Makes 12 – 14 large cookies
Each cookie has one serving of granola, enough for a healthy breakfast alternative.
- 1 ½ cups flour
- 1 teaspoon ground cinnamon
- ½ teaspoon salt
- ½ teaspoon baking soda
- ½ teaspoon baking powder
- 1 cup (2 sticks) unsalted butter, room temperature
- 1 cup dark-brown sugar
- ½ cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 4 cups granola with fruit (can substitute 3 cups granola without fruit + 1 cup dried fruit)
- Preheat convection oven to 350F. Line baking sheets with parchment paper, set aside.
- In a medium bowl, whisk the flour, cinnamon, salt, baking soda and baking powder. Set aside.
- In the bowl of an electric mixer fitted with a paddle attachment beat the butter and sugars until light an fluffy, 1 to 2 minutes.
- Add the eggs and vanilla, and beat to incorporate.
- Stir flour mixture into butter mixture, beating on low speed to combine.
- Using a wooden spoon or spatula, stir in the granola.
- Using an ice cream scoop drop dough onto prepared baking sheets, 6 cookies per half sheet.
- Bake at 350F until edges are just turning brown about 18 minutes.
- IF you like a chewy cookie: bake cookies for 9 minutes, remove only one pan at a time from oven. Working very quickly so as not to slow the cooking process too much; use a small custard cup open side down, cover each cookie and gently swirl the edges back toward the middle of the cookie using a circular motion so all the cookies are a bit smaller than the size of the custard cup. Return to oven for an additional 9 minutes.
- Cool 2 minutes on baking sheet, then remove onto wire racks to cool completely.
NOTE: For the batch made to take photos of this recipe we used 3 cups Trader Jo’s Maple Pecan Granola (available on Amazon) and added 1 cup cranberries. It made a deliciously flavored cookie with great fall flavors.
NOTE: This dough can be frozen in cookie plugs and baked at a later time. Just dip the cookies onto a parchment lined sheet pan, cover with another sheet of parchment and another sheet pan. Press down gently until cookie plugs are about ½ inch thick. Freeze at least 4 hours or better if overnight. Cookies plugs can be kept in a freezer zip bag till needed. If baking from frozen, they will take a little longer, about 23 minutes and may need to be gently flattened halfway through the baking process.