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Granola Cookies
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!
Recipe below.
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!
Recipe below.
More Details
Granola Cookies
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
Ingredients
- 2 eggs
- 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
Method
- 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.
Published: 30 March 2020