Granola Chocolate Chip Cookies

Total Time:
2 hr 10 min
30 min
40 min
1 hr

about 36 cookies

  • 2 cups packed dark brown sugar
  • 1 cup (2 sticks) salted butter, softened, plus more for greasing the baking sheets
  • 2 teaspoons vanilla extract
  • 2 large eggs
  • 1 1/2 cups all-purpose flour
  • 1 teaspoon kosher salt
  • 1/2 teaspoon baking soda
  • 2 cups old-fashioned (rolled) oats
  • 1 cup Granola, recipe follows
  • 1/2 cup chopped dried apricots
  • 1/2 cup chocolate chips
  • Granola:
  • 6 cups old-fashioned (rolled) oats
  • 1/4 cup vegetable oil
  • 3 tablespoons salted butter, melted, plus more for greasing the baking sheet
  • 1 teaspoon kosher salt
  • 1 cup packed brown sugar
  • 1/4 cup honey
  • 2 tablespoons molasses
  • 1 tablespoon vanilla extract
  • 1/2 cup finely chopped pecans
  • 1/2 cup shelled sunflower seeds
  • 1/4 cup roughly chopped almonds
  • Dish: Chocolate Chip Cookie, Granola, Cookie
  • Drinks:
  • Herbs & Spices:
  • Main Ingredient: Oats, Chocolate
  • Meal Part: Dessert
  • Meal Type:
  • Nutrition:
  • Occasions:
  • Season:
  • Taste:
  • Technique: Baking
  • Preheat the oven to 350 degrees F.

  • In the bowl of an electric stand mixer (or using a hand mixer), beat together the brown sugar and butter until fluffy. Beat in the vanilla. Add the eggs 1 at a time, scraping the bowl after each.

  • Mix together the flour, salt and baking soda in a medium bowl. Add it to the creamed mixture in 2 to 3 batches, mixing until just combined. Mix in the oats, Granola, apricots and chocolate chips until just combined.

  • Use your preferred-size cookie scoop (or a regular spoon) to drop portions of dough onto lightly greased baking sheets, spacing them a couple inches apart. Bake until dark and chewy, 12 to 13 minutes. If you'd like a crispier cookie, just cook a little longer!

  • Let the cookies cool slightly on the baking sheets, then transfer them to a plate for serving.

  • Preheat the oven to 325 degrees F.

  • In a bowl, toss the oats with the oil, melted butter and salt. Spread the mixture out on 2 baking sheets and toast in the oven for 12 minutes, shaking the pans twice during the cooking time and making sure the oats don't burn. Set aside to cool a bit.

  • In a medium saucepan, combine the brown sugar, honey and molasses. Stir the mixture until combined, then heat over medium heat, stirring, until barely bubbling. Stir in the vanilla extract.

  • Toss together the toasted oats, pecans, sunflower seeds and almonds in a large bowl. Pour in the sugar mixture, stirring as you pour. Toss to combine; it will be sticky!

  • Thoroughly grease a baking sheet or line it with greased foil. Spread the mixture onto the baking sheet and bake until golden, about 30 minutes. Let cool, then use a fork to make clusters. Store in a jar until ready to use.

  • Yield: 6 servings

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