This KIND giveaway is the gift that keeps on giving! Not only have the BOY and I been living on (and loving) both flavors of granola bars, this fresh granola is addicting!
Keeping granola in the house is always dangerous for me…I just love the stuff! While I was digging into a bag by the handful, I remembered a granola cookie that my Mom and I made many years back.
I found the recipe buried away in my recipe scrapbook (it was copied from the Daily Herald, I think).
It’s a simple cookie recipe combing oats, granola, and walnuts. I remember the first time we made this was with apple cinnamon granola. Great idea! I was excited to try it again with this dark chocolate cranberry granola. As I was about to start scooping out dough, I reread the directions to discover that I needed to refrigerate it for 2 hours.
Meanwhile, I was able to get to work on making one of my favorite soups.
The time flew by because I had television to keep me company, but I was more than ready to get baking after dinner. These cookies are lacey and they will spread, so give them room on your cookie sheet.
And then let them cool for 10 minutes before transferring.
The BOY commented that he thought these cookies were ‘dry’, so I feel I should warn you that these are supposed to be a crispy and crunchy lace cookie and not as soft as your typical chocolate chips cookies.
But when I brought them to work, they disappeared REAL quick! I guess the are a crunchy cookie bunch : )
Need Some More Crunch?
Chewy Granola Cookies
From the Daily Herald (10/05/05)
1 cup all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
3/4 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 cup unsalted butter, softened
1/4 cup butter flavored Crisco shortening (I used 3/4 cups butter instead)
1 cup light brown sugar, firmly packed
2/3 cup granulated sugar
2 large eggs
1 teaspoon vanilla extract
1 cup plain rolled oats, uncooked
2 cups granola
1/2 cup walnuts, chopped
Heat oven to 350 degrees. Line baking sheets with parchment paper.
In small bowl, stir together flour, baking powder, soda, salt and spices. Set aside.
In large mixing bowl, cream butter, shortening and sugar on low speed for 30 seconds. Add eggs and vanilla. Beat on high speed 2 minutes until light and fluffy. Scrape bowl well. Add flour mixture and beat on low speed just until combined. Scrape bowl well. Add oats, granola and walnuts. Mix on low speed 30 seconds. Scrape bowl well. Chill dough at least 2 hours.
Scoop dough into small 1-inch balls and place 2 1/2 inches apart on lined cookie sheets. Bake 15 minutes or until deep golden brown. Dough will spread while baking. Finished cookies are thin, textured and lacey. Cool on pans 10 minutes before transferring to wire racks. Store tightly covered.
Makes five dozen.
Nutrition values per serving:
81 calories, 4 g fat (1 g saturated fat), 10 g carbohydrates, 1 g fiber, 1 g fiber, 11 mg cholesterol, 40 mg sodium.