Granola Cookies

These granola cookies began as an Oatmeal Cranberry Walnut Cookie. You can certainly still make them as that, but I really like the addition of whole wheat flour and lots of extra flavors from the dried fruit. I also add chocolate chips because I also like to feel like I get to eat a treat!
This recipe is buttery. Don’t be afraid of butter! I don’t use shortening in any of my recipes because I try not to eat it. Our bodies don’t digest it well and it’s still full of fat so I just assume use butter. If you want to make this recipe more healthy to sneak more healthy items into your kids (or your own) diet, feel free to add items like ground flax, a dollop of blackstrap molasses, and more dried fruits and nuts. Adding extra stuff will make the dough thicker and they won’t spread as much. They will still taste awesome though! If you’d like to make these cookies vegan, I like to use Earth Balance Vegan Buttery Sticks and you can substitute your favorite egg substitute for the eggs.
Printable/downloadable .pdf files below for home & pro versions

Granola Cookies Home Version

Ingredients:

2 sticks of butter, softened

½ C sugar

1C plus 2T brown sugar

2 eggs

2C oats

1C AP flour

½ C whole wheat flour

1t salt

1t baking soda

1t vanilla extract

1 1/4C shredded coconut, sweetened

1C nuts, chopped (I prefer pecans)

1C dried cranberries

½ C dried apricots, chopped

2/3 C chocolate chips

Method:

Cream the butter and sugars

Add the eggs, one at a time

Add the vanilla extract

Add the dry ingredients and mix until just combined

Add the dried fruits, nuts, and chocolate chips, mixing until just combined

Scoop the dough into walnut sized portions. (I like to use a a disher, which is kind of like and ice cream scoop, but you can use a spoon or pinch the dough with wet fingers)

Bake in an oven preheated at 350F

Bake about 12 minutes.  I set the timer for 8 minutes, check them, and then set the timer for about 4 more minutes, and then in intervals of 2-4 minutes.  Final time will depend on your oven and the ambient temperature of your dough.

Recipe note:
You can scoop this dough and hold it in your refrigerator or freezer.  Just be sure to wrap the dough tightly!

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