I promised my friend Paul I would make Snicker Doodle Cookies for him this weekend. OK. Maybe I didn’t promise it, but I definitely suggested very heavily that I might.
I’m not a huge fan of making cookies I’ve previously blogged about because I see it as wasted chance at blogging. Admittedly, Snicker Doodle Cookies sound really good right now. But … so do chocolate chip cookies. In fact, when do chocolate chip cookies not sound good, right? Unfortunately, I’ve blogged one too many times about chocolate chip cookies as well. So I got to thinking about cookies I haven’t blogged about and it seems like there aren’t all that many.
At dinner Friday night my friend was telling me she made her own granola recently, something I’ve, surprisingly, never done. It sounded a tad too healthy for me and we laughed about how I pretty much refuse to eat anything healthy ever. I’m sure I could take her recipe and fatten it up. (This is what I was thinking as she was describing the brown rice syrup used in the recipe. Though, Julie, if you’re reading this – I would definitely try your granola. Although it sounded very healthy, you also sold me on delicious!)
The best way to fatten up granola seems to me to … turn it into a cookie. Right? Yes. I’m not the first person to have this thought. Google granola + cookies or granola + chocolate + chip + cookies (as I did), and you won’t be at a want for recipes. The recipe below is adapted from the BHG (Better Homes and Gardens, duh) recipe.
- 1 3/4 c. flour (I used 3/4 cup white whole wheat + 1 cup all purpose)
- 1 tsp. salt
- 1 tsp. baking soda
- 1 c. butter, browned and resolidified
- 2 c. packed brown sugar
- 2 eggs
- 2 tsp. vanilla
- 1 1/2 c. chocolate pieces or chips
- 3 c. granola
- In a medium bowl stir together flour, salt, and baking soda; set aside.
- In a large bowl beat butter with an electric mixer on medium to high speed for 30 seconds. Add brown sugar. Beat until combined, scraping sides of bowl occasionally.
- Beat in eggs and vanilla until combined.
- Gradually add flour mixture, beating just until combined. Stir in granola and then chocolate.
- Refrigerate overnight.
- The next day allow dough to thaw until pliable. Preheat oven to 350 degrees F.
- Drop dough by rounded tablespoons or small cookie scoop onto cookie sheets lined with parchment paper about 2 inches apart.
- Bake for 8 minutes or until edges are lightly browned. Cool on cookie sheets for 1 minute. Transfer to wire racks; cool.
- Layer cookies between sheets of waxed paper in an airtight container; cover. Store at room temperature for up to 3 days or freeze for up to 3 months. Thaw cookies before serving. (Optional.)