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4 Time Winner

Granola Cookies Recipe & Video

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I like to have a batch of Homemade Granola sitting in the refrigerator. It's delicious and you can use it in so many ways. Sometimes I have it for breakfast with milk poured over top. Other times I sprinkle it on my yogurt. If I have fresh fruit in the house, I often layer the granola with yogurt and fruit for a Granola Trifle. Recently I started using granola to make these tasty Granola Cookies. They are buttery sweet with wonderfully crisp edges and soft and chewy centers. I hope you enjoy them as much as I do.   

While you can use store bought Granola to make these Granola Cookies, I encourage you to make your own. It is easy to make and so much cheaper than store bought. If you need a Granola recipe I actually have three different Homemade Granola recipes (with videos) on the site and they all work very well in these cookies.

Granola is made with rolled oats. I like to use old fashioned rolled oats as they have a thicker texture than quick cooking rolled oats. Besides the rolled oats I like to add whole almonds and seeds (like pumpkin, sunflower, and sesame and/or flax seeds) to my granola. The oats, nuts, and seeds are coated in a sweet mixture of fat (butter or oil), a liquid sweetener (honey, maple syrup, golden syrup, agave, brown rice syrup), brown sugar, and flavorings (ground cinnamon, vanilla) and baked until golden brown. It is important to turn the granola frequently as it bakes so it browns evenly and watch it carefully towards the end of baking, as it burns quite easily. It is also important to cool the granola completely before storing in an airtight container, in the refrigerator, as you do not want it to lose its wonderful crispy texture.

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Granola Cookies: Preheat your oven to 350 degrees F (180 degrees C). Line two baking sheets with parchment paper. 

In a large bowl, whisk together the flour, baking soda, and salt.

In the bowl of your electric stand mixer, fitted with the paddle attachment (or with a hand mixer), beat the butter until smooth. Add the sugars and beat until creamy and smooth. Scrape down the sides and bottom of your bowl as needed. Add the egg, egg yolk, and vanilla extract and beat until well combined.

Add the flour mixture to the creamed mixture and beat just until incorporated. Stir or beat in the granola. If the batter is quite soft, cover and refrigerate until firm (about 30-60 minutes).

For large cookies, take about 1/4 cup (50 grams) of batter and form it into a round ball (can also use an ice cream scoop). Place six balls of batter on each baking sheet, spacing them several inches apart (about 10 cm). With the palm of your hand, gently flatten each ball into a round. If desired, sprinkle a little granola on the tops of the unbaked cookies. Bake the cookies for about 14 - 16 minutes, or until golden brown around the edges but still a little soft in the center. (The longer you bake the cookies the more crispy they will be.) Rotate your baking sheet front to back about halfway through the baking time. Remove from oven and place on a cooling rack. Let the cookies cool for about five minutes on the baking sheet before transferring to a wire rack to finish cooling. The baked cookies can be stored in an airtight container for about three days.

Note: You can freeze the unbaked cookies. Place the unbaked cookies on a baking sheet and place in the freezer until the cookies are frozen. Then put the frozen cookies in an airtight container and freeze up to one month. To Bake: Remove the frozen cookies from the freezer and place on a parchment paper lined baking sheet. Then preheat your oven to 350 degree F (180 degree C). Bake the cookies about 14-16 minutes.

Makes about 18 large cookies.

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Granola Cookies:

2 cups (260 grams) all purpose flour

1 teaspoon (4 grams) baking soda

1/4 teaspoon (1 gram) salt

14 tablespoons (200 grams) unsalted butter, at room temperature

1/2 cup (100 grams) granulated white sugar

2/3 cup (140 grams) firmly packed light brown sugar

1 large egg (about 50 grams without shell), at room temperature

1 large egg yolk (18 grams), at room temperature

1 1/2 teaspoons (6 grams) pure vanilla extract

1 1/2 cups (190 grams) granola (homemade or store bought)

extra granola for sprinkling on top of unbaked cookies

 
 
     
 

 

 

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