Grand Ola Cookies Dipped In Chocolate Ganache Recipes

GRANOLA CHOCOLATE CHIP COOKIES

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 COOKIES

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.

CHOCOLATE CHIP GRANOLA COOKIES

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.

SANDWICH COOKIES WITH CHOCOLATE GANACHE FILLING

Steps:

• Heat oven to 350°F. Cut dough in half; roll out both halves to an even 1/4-inch thickness. Cut out cookies with a round 1-inch cookie cutter, rerolling scraps to get 72 cookies. Coat 2 cookie sheets with cooking spray; place cookies on sheets 1 inch apart and bake 1 batch at a time until firm, 3 to 5 minutes. Cool on wire racks. Simmer chocolate chips and half-and-half in a small saucepan over low heat, stirring once or twice, until chocolate melts and is smooth, 1 to 2 minutes; remove from heat. Let cool 1 minute. Spread 1/2 teaspoon chocolate ganache on a cookie; press a second cookie on top to form a sandwich. Repeat with remaining cookies and ganache.

GRAND OLA-- COOKIES DIPPED IN CHOCOLATE GANACHE

Steps:

• Preheat oven to 350 degrees.
• Melt butter add brown sugar and stir till smooth.
• Add vanilla and egg stir in to combine.
• In a bowl combine flour, granola, baking soda, salt, cinnamon. Add to the butter mixture.
• Stir in dried fruit, nuts, and chips.
• Place on a two greased 14 x 16 inch cookie sheet pans. Making 20 large cookies. Be sure to keep them spread apart from each other. If need be used an other pan. These will spread out.
• Bake for 12-15 minutes.
• Meanwhile heat cream add chips and stir to blend and creamy.
• Remove cookies from oven and let set 5 minutes before placing on racks to cool completely.
• Dip generously one end of the cookie into ganache place on wax or a sil pad till harden or chill for quicker results or just eat it!
• Do share the cookie with a loved one.

GRANOLA CHOCOLATE CHIP COOKIES

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.

COOL WHIP CHOCOLATE GANACHE DIPPED COOKIES

Steps:

• Cover baking sheet with waxed paper.
• Dip cookies, 1 at a time, in COOL WHIP Chocolate Ganache; place on prepared baking sheet.
• Let stand 10 min. or until chocolate is firm.

GRANOLA CHOCOLATE CHIP COOKIES

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.