On my way to work, I used to stop by a bakery that took the granola bar – a popular American treat invented by Stanley Mason in the 1970s – one step further by turning it into a cookie. Chewy and soft in the center like a granola bar but distinctly cookie-like in its shape and texture. These cookies were my breakfast on the go or mid-day energy-boosting snack. I was obsessed. Then one day the bakery stopped selling them.
This recipe is my attempt at recreating that granola cookie. Adapt it as you wish – throw in your favorite dried fruit, nuts, or spices and be creative!
Preparation time 20 minutes, plus 1 hour for soaking raisins and additional time for chilling dough Bake time 10-12 minutes Makes about 36 small cookies
1 teaspoon vanilla extract
55 grams (⅓ cup) raisins or other dried fruit
200 grams (2 cups) rolled oats
30 grams (⅓ cup) unsweetened desiccated coconut
¾ teaspoon ground cinnamon
¾ teaspoon baking soda
½ teaspoon ground ginger
½ teaspoon salt
115 grams (½ cup or 1 stick) butter, at room temperature
70 grams (⅓ cup) light brown sugar
75 grams (about 5 tablespoons - normal sized, not heaping) peanut butter, either crunchy or smooth
85 grams (3 ounces or ½ cup) chocolate chips
(Optional)fleur de sel or sea salt, for garnish
Measure all the ingredients.
Combine the eggs and vanilla in a small bowl and whisk until smooth. Add the raisins and mix. Cover and refrigerate for 1 hour.
Combine the oats, shredded coconut, cinnamon, baking soda, ginger, and salt together in a medium bowl and stir. Set aside.
In a large bowl, cream butter and sugar on medium high until fluffy, about 3 minutes. Add egg-raisin mixture and then peanut butter, beating until smooth after each addition. Scrape down sides of bowl with rubber spatula regularly.
Stir in the oat-spice mixture into the butter mixture and mix until well combined.
Add chocolate chips and stir until the mixture is fully incorporated. Scrape down the sides of the bowl.
Transfer the dough to an airtight container and refrigerate from 1 hour to up to 3 days. This allows the dough to stiffen so that you can make golf-ball sized cookies. Chilling cookie dough makes a big difference. Dough that is chilled produces cookies that are more flavorful and that hold their shape. Chilling cookie dough also changes the texture, creating a chewier cookie. I like to store my cookie dough in the refrigerator and bake the cookies on demand — warm cookies always taste better!
When ready to bake, preheat oven to 160C (320F). Line 1-2 baking sheet(s) with parchment paper.
Drop about 2 teaspoonful-sized amounts of dough per cookie onto the prepared sheet. If the dough has been chilled for a long enough time, you can roll the firm dough into golf-ball sized shapes in the palm of your hand. If you make larger cookies, adjust the baking time accordingly. Sprinkle the tops with sea salt, if using. [I highly recommend sprinkling with salt as the sweet-salty combination is fantastic!].
Bake for 10-12 minutes for smaller cookies or until golden, rotating sheet(s) halfway through. Let the cookies cool completely on a wire rack before serving or storing. The cookies can be stored in an airtight container at room temperature for several days.