I officially suck as a blogger. But its ok. I have a mobile 6 month old on my hands, am taking 7 courses to get my certificate in social sector leadership, run a business, a household and have a family life. Along with some volunteer commitments like being on the UPLIFT board, the JDRF Walk Committee and Pencils of Promise Leadership Council. I’m totally trying to impress myself here to make it seem like I have a legitimate reason for not posting about the growing list of recipes I have.
But I actually enjoy blogging. When I get around to it and don’t put myself on this self imposed schedule of when I need to post. I’ll be nicer to myself, while trying to actually get more of these out. Which might not be very regular until the end of November and I’m hopefully done with classes. Because I have so many ideas for the holidays you guys.
This is going to be a quick post. These were basically a spin off of classic oatmeal chocolate chip cookies in an attempt for a richer and healthier? version. I made these using Nothin’ But Nola back when she was in business, but it’s such a flexible recipe, you can use whatever granola you have on hand and add in more mix-ins if you’d like (coconut, pecans, etc.) for a more loaded version. They don’t last long and this recipe doesn’t make too many which works out for a quick craving. But it does require refrigerating, just FYI.
- 1 egg
- ½ cup unsalted butter (1 stick)
- ½ cup light brown sugar, packed
- ¼ cup granulated sugar
- 1 tbsp vanilla extract
- 1½ cups granola
- ¾ cup flour
- ½ teaspoon baking soda
- pinch salt, optional and to taste
- 1 cup chocolate chips
- ½ cup walnuts
- To the bowl of a stand mixer fitted with the paddle attachment mix together egg, butter, sugars, vanilla, and beat on medium-high speed until creamed (about 4 minutes).
- Add in the granola, flour, walnuts, baking soda, and salt and beat on low speed until just combined (about 1 minute),
- Stop, scrape sides of the bowl, and add the chocolate chips and walnuts, and beat on low speed until just combined, about 30 seconds.
- Using a large cookie scoop, form mounds of dough, roll into balls, and flatten slightly.
- A tip I've gotten from a few other bloggers, strategically place some chocolate chips on the top so they turn out nice and pretty. Refrigerate dough for at least 2 hours before baking (I always like leaving my dough in the fridge over night giving the flavors a chance to really develop for a richer cookie). These are the kind of cookies that will spread too much and flatten if you skip this step.
- Preheat oven to 350F, prep a baking sheet with a Silpat or spray with cooking spray. Place dough mounds on baking sheet, spaced at least 2 inches apart (I bake 8 cookies per sheet) and bake for about 11 t0 13 minutes depending on how soft/crunchy you like your cookies. I wait till my edges are slightly browned regardless of whether they look underdone in the middle. Remember that they continue to cook after you pull the pan out. Let them cool on the pan (no need for a rack for these cookies, the gooey parts in the middle will just fall through).