Preheat your oven to 350
degrees F (180 degrees C).
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 a 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