I saw this recipe the other day and it looked tasty. The combination of granola and chocolate mixed with the chewiness of the cookie seems like the perfect mix. I’ll be making this one soon and hope you’ll give it a try, too.
For this recipe you’ll need:
1 cup all purpose flour
½ teaspoon baking soda
¼ teaspoon salt
½ cup solid vegetable shortening (Crisco)
½ cup firmly packed light brown sugar
1 large egg
1 teaspoon pure vanilla extract
1 cup prepared granola
½ cup (about 2 ounces) finely chopped walnuts
3 ounces semisweet chocolate, cut into chunks
To make this recipe:
Preheat oven to 375 degrees
Grease 2 baking sheets and line them with waxed paper or silpat.
In a medium-sized bowl, mix together the flour, baking soda, and salt.
In a large bowl, beat together the shortening and brown sugar at medium speed. Beat until it is light and fluffy, then beat in the egg and the vanilla extract.
Slowly beat the flour mixture into the egg mixture until well blended. Using a wooden spoon, stir in the granola and the chopped nuts.
Drop the dough by rounded teaspoonfuls onto the prepared baking sheets, placing them about 1 ½ inches apart so they don’t run together. Press a chocolate chunk into the center of each cookie.
Bake the cookies for about 8-11 minutes, until they are golden. Transfer the baking sheets to wire racks to cool the cookies slightly, then transfer the cookies to racks to cool completely.
Tips: You can make chunkier cookies by chopping the nuts more coarsely.
Solid vegetable shortening is the best option for greasing the baking sheets because, unlike with other alternatives, it will not flavor the cookies or add brownness to them.
A variety of granolas are available on the market today—choose your favorite.
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