Oatmeal chocolate chip cookies are great because they deliver all the chocolate and all the buttery flavor of a regular chocolate chip cookie, with a little bit more texture and a delicious oaty, nutty flavor on top. When you toast nuts, you bring out their nuttiness even more, and this same thing works on oats. So, I added some toasted, sweetened granola right into this batch of cookies where I might have otherwise just used oatmeal. I got cookies that delivered even more flavor than before.
The cookies are thick and seem hearty, because of the granola. They are slightly chewy and crisp on the outside. You can definitely taste the flavors from the granola, whether yours is sweetened with maple syrup, honey or sugar, in the cookies, too.
I just used a plain granola (Cascadian Farms Organic Oats and Honey, to be specific), without any added nuts or dried fruits, so that I could really find the granola flavor in the finished cookies. I added in chocolate chips and chopped, toasted pecans separately. You can use just about any type of granola you like in these, whether it has nuts or dried fruits already added. The only thing you need to do to prep your granola is to chop it into small pieces – chocolate chip or almond sized clusters – before mixing it in so that you get an even distribution of granola throughout the cookies.
Granola Chocolate Chip Cookies
1 1/3 cups all purpose flour
1/2 tsp baking soda
1/2 tsp salt
1/2 cup butter, melted and cooled
1/3 cup sugar
1/2 cup brown sugar
1 large egg
1 tsp vanilla extract
1 cup granola, small pieces
1/2 cup chocolate chips
1/2 cup chopped, toasted pecans
Preheat oven to 350F. Line a baking sheet with parchment paper.
In a large bowl, whisk together flour, baking soda, salt and both sugars until well combined. In a small bowl, whisk together cooled butter (make sure butter is close to room temperature!), egg and vanilla extract. Pour into flour mixture and stir well to combine.
Stir in granola, chocolate chips and pecans until all are well-distributed in the dough.
Shape dough into 1-inch round balls (this is most easily done by hand) and place on baking sheet. Press each gently to flatten.
Bake for 10-12 minutes, or until cookies just begin to take on a light golden brown color.
Cool completely on a wire rack before storing in an airtight container.
Makes about 26 cookies.