Thursday, February 20, 2014

Granola Chocolate Chip Cookies

These cookies were inspired after making a batch of homemade granola. I was craving cookies (and baking), and I wanted to make something that was filled with ingredients that are also somewhat healthy. In the granola I had made, I used natural coconut, dried cranberries, raisins, and rolled oats. I thought that those ingredients would taste great in a chocolate chip cookie - and I was right! I enjoyed eating some for lunch a couple days this week, but I left them at home while Greg and my parents were working on the renovations, and they sure went quickly. That's okay though because that just means that I should go ahead and make another couple dozen...right? Enjoy!

Recipe for Granola Chocolate Chip Cookies 

3/4 cup of all-purpose flour
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