Recipe for Granola Chocolate Chip CookiesINGREDIENTS:
1/2 tsp. of baking soda
1/4 tsp. of salt
3/4 tsp. of ground cinnamon
1 stick of unsalted butter (8 Tbsp.), softened at room temperature
2/3 cup of light brown sugar, packed
3/4 tsp. of pure vanilla extract
1 large egg
1 cup of rolled oats, such as Quaker old-fashioned Oats
1/3 cup of raisins
1/3 cup of dried cranberries
1/3 cup of unsweetened flaked coconut
1 cup of better quality milk chocolate chips, such as Ghirardelli
In a medium bowl, sift together the flour, baking soda, salt, and cinnamon. In a large bowl, beat the softened butter with an electric hand mixer set on medium high speed for about 45 seconds. Then add in the brown sugar and continue to beat on medium high speed until fully incorporated and smooth. Add in the vanilla extract and egg and mix well. Pour the flour mixture into the butter mixture and mix on low speed until well combined. Fold in the rolled oats, raisins, dried cranberries, coconut, and chocolate chips. Cover the bowl with a lid or saran wrap and put in the refrigerator for a couple hours.
Preheat the oven to 350 degrees and line 2 baking sheets with parchment paper. Use a cookie dough scoop or spoon to make desired size balls and place onto baking sheets, with about 1-inch space between the dough. Put one baking sheet in the oven and bake for 12 - 13 minutes. Remove from oven and let cookies sit for about 5 minutes, then transfer to a wire rack to cool completely. Place other baking sheet in the oven and bake, remove, and cool. Store cookies in an airtight container at room temperature.
Recipe makes approximately 2 dozen cookies.
Recipe adapted from: Crunchy Creamy Sweet