GRANOLA-CHOCOLATE COOKIES
This is a sweet crunchy cookie with chocolate chips and granola. Easy to make and quick to satisfy.
Provided by k. anderson
Categories Desserts Cookies Drop Cookie Recipes
Yield 24
Number Of Ingredients 11
Steps:
- Preheat oven to 375 degrees F (190 degrees C).
- In a medium bowl, cream together the butter, brown sugar and white sugar. Beat in the egg and vanilla. Combine the flour, salt and baking soda, stir into the creamed mixture. Finally, stir in the granola, chocolate chips and peanuts. Drop dough by heaping teaspoonfuls onto greased cookie sheets, about 2 inches apart.
- Bake 12 to 15 minutes in the preheated oven, until cookies are lightly browned around edges. Remove cookies to wire racks and allow to cool.
Nutrition Facts : Calories 246.7 calories, Carbohydrate 28.9 g, Cholesterol 28.1 mg, Fat 13.6 g, Fiber 1.8 g, Protein 3.7 g, SaturatedFat 6.8 g, Sodium 211.2 mg, Sugar 18.9 g
CHOCOLATE CHIP GRANOLA COOKIES
Granola is a delicious addition to these classic chocolate chip cookies.
Provided by Crisco
Categories Trusted Brands: Recipes and Tips Crisco®
Yield 42
Number Of Ingredients 11
Steps:
- Heat oven to 350 degrees 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.
Nutrition Facts : Calories 119.3 calories, Carbohydrate 15.5 g, Cholesterol 8.9 mg, Fat 5.4 g, Fiber 0.9 g, Protein 2.2 g, SaturatedFat 1.7 g, Sodium 63.4 mg, Sugar 8.9 g
GRANOLA CHOCOLATE CHIP COOKIES
And you thought chocolate chip cookies couldn't be improved on! Granola adds extra flavour and crunch to these tasty treats.
Provided by CrystalB
Categories Drop Cookies
Time 25m
Yield 5 dozen
Number Of Ingredients 10
Steps:
- In large mixing bowl; combine butter and both sugars and beat until creamy.
- Add eggs and vanilla, beating until fluffy.
- Combine flour, salt and soda; add to creamed mixture and stir until blended.
- Stir in granola and chocolate chips.
- Drop by heaping teaspoonfuls onto a non-stick baking sheet.
- Bake at 350°F for 10-12 minutes or until golden brown.
Nutrition Facts : Calories 1357.2, Fat 72.2, SaturatedFat 36.3, Cholesterol 182.2, Sodium 1041.8, Carbohydrate 166.3, Fiber 10.4, Sugar 104.3, Protein 20.4
GRANOLA CHOCOLATE CHIP COOKIES
Provided by Ree Drummond : Food Network
Categories dessert
Time 2h15m
Yield about 36 cookies
Number Of Ingredients 22
Steps:
- 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.
GRANOLA CHOCOLATE CHIP COOKIES
Categories Cookies Mixer Chocolate Dessert Bake Oat Gourmet Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 18 large (4-inch) cookies
Number Of Ingredients 10
Steps:
- Put oven racks in upper and lower thirds of oven and preheat oven to 375°F.
- Whisk together flour, baking soda, and salt in a small bowl. Beat together butter, sugars, and vanilla in a medium bowl with an electric mixer at high speed until pale and fluffy, about 3 minutes, then beat in egg until combined well. Reduce speed to low, then add flour mixture and mix until just combined. Stir in granola and chocolate chips.
- Drop 18 mounds (about 2 level tablespoons per mound) of batter about 2 inches apart onto 2 ungreased large baking sheets, then pat each mound into a 2 1/2-inch round.
- Bake cookies, switching position of sheets halfway through baking, until pale golden, about 13 minutes. Cool on sheets 1 minute, then transfer to racks to cool completely.
CHOCOLATE CHIP GRANOLA BITES RECIPE BY TASTY
Here's what you need: old fashion oat, nut butter, chocolate chips, honey, vanilla extract, cinnamon
Provided by Betsy Carter
Categories Snacks
Yield 12 bites
Number Of Ingredients 6
Steps:
- Mix together oats, cinnamon, vanilla extract, nut butter, honey, and chocolate chips in a medium bowl until well-incorporated.
- Cover with plastic wrap and chill in the refrigerator for an hour.
- Roll into balls the size of a ping pong ball.
- Refrigerate in tightly sealed container for up to one week.
- Enjoy!
Nutrition Facts : Calories 177 calories, Carbohydrate 23 grams, Fat 9 grams, Fiber 2 grams, Protein 4 grams, Sugar 12 grams
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- Preheat the oven to 350°. Spread the pecans in a pie plate and bake for 8 minutes, or until lightly toasted. Let the pecans cool, then coarsely chop them.
- In a small bowl, mix the oats with the flour, baking soda and salt. In a large bowl, using an electric mixer, beat the butter with the sugar at medium speed until light and fluffy, about 2 minutes. Add the eggs and vanilla and beat at medium speed until blended, scraping down the side of the bowl as necessary. Beat in the oat mixture at low speed until just incorporated. Using a large spatula, fold in the pecans, chocolate chips and dried apricots.
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