Recipe courtesy of Crisco

Chocolate Chip Granola Cookies

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  • Total: 25 min
  • Prep: 15 min
  • Cook: 10 min
  • Yield: 3 1/2 dozen cookies
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Crisco® Original No-Stick Cooking Spray

1/2 cup Crisco® Baking Sticks All-Vegetable Shortening

1 cup firmly packed brown sugar

2 large eggs

2 tablespoons milk

2 teaspoons vanilla extract

1 3/4 cups Pillsbury BEST¿ All Purpose Flour

3/4 teaspoon salt

1/2 teaspoon baking soda

2 1/2 cups prepared granola

1 cup semi-sweet chocolate chips


  1. Heat oven to 350°F. Coat baking sheets with no-stick cooking spray. Beat shortening and brown sugar in large bowl with electric mixer on medium speed until creamy. Beat in eggs, milk and vanilla. Combine flour, salt and baking soda in medium bowl. Add to egg mixture. Mix well. Stir in granola and chocolate chips. Drop by rounded tablespoonfuls onto prepared baking sheets. Bake 9 to 10 minutes or until bottoms are lightly browned. Cool 2 minutes. Remove to wire rack to cool completely.
  2. Nutritional Information Per Serving: Serving Size (1 cookie) Calories 120 (Calories from Fat 50), Total Fat 6g (Saturated Fat 1.5g, Trans Fat 0g), Cholesterol 10mg, Sodium 65mg, Total Carbohydrate 16g (Dietary Fiber 1g, Sugars 9g), Protein 2g; Percent Daily Value*: Vitamin A 0%, Vitamin C 0%, Calcium 2%, Iron 4%. *Percent Daily Values are based on a 2,000 calorie diet.