Granola Cookies
- 20m Prep Time
- 14m Cook Time
- 34m Ready In
These granola cookies combine the best of granola and oatmeal cookies, with chewy texture, crunchy bits, and plenty of chocolate. Perfect as a snack or dessert, especially when sandwiched with vanilla ice cream.
Ingredients
- 532 ml all-purpose flour
- 4.93 ml salt
- 4.93 ml baking powder
- 2.46 ml baking soda
- 237 ml unsalted butter room temperature
- 296 ml light brown sugar packed
- 177 ml granulated sugar
- 2 large eggs
- 7.39 ml pure vanilla extract
- 473 ml plain granola
- 118 ml old-fashioned rolled oats
- 237 ml semisweet chocolate chips
- 118 ml dried cherries coarsely chopped
- 946 ml old-fashioned rolled oats
- 237 ml shelled sunflower seeds
- 237 ml unsweetened shredded coconut
- 237 ml mixed nuts roughly chopped
- 1.23 ml salt
- 177 ml honey
- 59.1 ml canola oil
- 4.93 ml pure vanilla extract
- 355 ml all-purpose flour
- 59.1 ml granulated sugar
- 1.23 ml salt
- 473 ml whole milk
- 4 eggs
- 73.9 ml unsalted butter melted and cooled to room temperature
- 2.46 ml pure vanilla extract
Nutrition (per serving, estimated)
Estimated based off 26 of 28 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 55.8 mg
- Iron: 2.34 mg
- Magnesium: 69.5 mg
- Phosphorus: 203 mg
- Potassium: 221 mg
- Zinc: 1.53 mg
Let's Prepare
Collect
Gather these ingredients — no prep needed yet.
- 532 ml all-purpose flour
- 4.93 ml salt
- 4.93 ml baking powder
- 2.46 ml baking soda
- 177 ml granulated sugar
- 2 large eggs
- 7.39 ml pure vanilla extract
- 473 ml plain granola
- 118 ml old-fashioned rolled oats
- 237 ml semisweet chocolate chips
- 946 ml old-fashioned rolled oats
- 237 ml shelled sunflower seeds
- 237 ml unsweetened shredded coconut
- 1.23 ml salt
- 177 ml honey
- 59.1 ml canola oil
- 4.93 ml pure vanilla extract
- 355 ml all-purpose flour
- 59.1 ml granulated sugar
- 1.23 ml salt
- 473 ml whole milk
- 4 eggs
- 2.46 ml pure vanilla extract
Prepare
- Bring 237 ml unsalted butter to room temperature
- 296 ml light brown sugar, packed
- 118 ml dried cherries, coarsely chopped
- 237 ml mixed nuts, roughly chopped
- 73.9 ml unsalted butter, melted and cooled to room temperature
Let's Cook
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Step 1.
Preheat oven to 350°F. Line a baking sheet with parchment paper. Sift together 2¼ cups all-purpose flour, 1 teaspoon salt, 1 teaspoon baking powder, and ½ teaspoon baking soda into a bowl; set aside.
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Step 2.
In a large mixing bowl or the bowl of a stand mixer, beat 1 cup (2 sticks) unsalted butter (room temperature), 1¼ cups packed light brown sugar, and ¾ cup granulated sugar on medium-high speed until light and fluffy, 1 to 2 minutes. Mix in 2 large eggs and 1½ teaspoons pure vanilla extract and beat until smooth.
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Step 3.
With mixer on low speed, add the flour mixture until well incorporated. Stir in 2 cups plain granola and ½ cup old-fashioned rolled oats, followed by 1 cup semisweet chocolate chips and ½ cup coarsely chopped dried cherries.
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Step 4.
Drop dough by the rounded tablespoonful onto the prepared baking sheet, leaving about 2 inches in between. Bake for 12 to 14 minutes, or until cookies are puffed and edges are lightly golden. Let cookies cool on the baking sheet for 5 minutes, then transfer to wire racks to cool completely.