Got any old granola sitting around?
I made some pretty delicious granola last week, but to be honest, I wanted oatmeal chocolate chip cookies even more. But in this Bunker, there were no oats to be had.
So what to do?
Use that granola for good!!
I looked up a “granola cookie recipe” and pretty much abandoned the recipe halfway through. I’ve got this, y’all. I’ve got this.
I have been making cookies since I was 10 years old, I think.
Mom, is that right? Maybe my memory is failing me.
Anywho, these cookies, even as an answer to leftovers, and sort of an afterthought, may be the best cookies I’ve ever made.
Here’s the scoop:
GRANOLA CHOCOLATE CHIP COOKIES
- 1 stick butter (I never soften it to room temp. I want cookies NOW! So I just microwave it in the wrapper for 30 seconds. Works just fine.)
- 1/3 cup brown sugar
- 1/8 cup regular sugar (I used raw sugar)
- 1 large egg
- 1 teaspoon vanilla
- 1 1/2 cups flour (whatever kind you have)
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 2 cups granola
- 1 cup chocolate chips (I use Ghirardelli 60% dark)
I can’t stand messing up extra bowls. Don’t listen to those recipes that have you whisking the dry ingredients together in a separate bowl. What, do they have stock in dish soap or somethin’?
Here’s the real way to make cookies: cream the butter and sugars (brown and white) until light and fluffy. Then add the eggs and vanilla and incorporate. Then add the dry ingredients. You don’t need to mix them together beforehand ~ just throw it all in there. I even added the granola before the flour, and these still turned out beyond delicious.
I also highly recommend a mini ice cream scoop. Adorable, perfect, little bite-sized morsels of JOY.
Bake at 350 for 10-12 minutes.
I only bake one sheet pan full, and the rest of the batch gets rolled into some parchment paper, and thrown into the freezer, for another day as stressful and frustrating as this one.