Chewy Granola Cookies
Ingredients:
- 7 tbsp soft butter (100g)
- ¼ cup granulated white sugar (50g)
- ½ cup dark brown sugar (120g)
- 1 large egg
- 1 tsp vanilla extract
- 1 cup all-purpose flour (140g)
- 1 tsp baking powder
- 1 tsp ground cinnamon
- 1½ cups old-fashioned rolled oats (150g)
- ½ cup chopped walnuts
- ½ cup dried cranberries unsweetened and whole preferred
- ½ cup chocolate chips or chopped dark chocolate
Instructions:
- Prep the oven: Preheat to 340°F (170°C). Line a baking sheet with parchment paper or a silicone mat.
- Cream the butter and sugars: In a stand mixer with a paddle attachment (or a large bowl), mix the soft butter with both sugars until smooth and creamy.
- Add the wet ingredients: Add the egg and vanilla extract, and mix just until incorporated and the mixture looks light. Don't over-mix.
- Add the dry ingredients: Lower the mixer speed and add the flour, baking powder, and cinnamon. Mix just until the flour disappears, no further.
- Fold in the mix-ins: Fold in the oats, walnuts, cranberries, and chocolate chips by hand or on very low speed. The dough will be stiff and heavy, that's expected.
- Shape: Scoop the dough into balls (about 1.5 inches/3-4cm), place on the tray, and press gently.
- Bake: Bake for 15-18 minutes, ovens vary, so start checking around the 15-minute mark. Take them out when the edges just start to turn golden, even if the centers still look a bit soft.
- Cool: Let cool completely on the tray before moving. They'll firm up into that perfect chewy texture as they cool.
Notes:
- Want to freeze some for later? Shape the dough into balls and freeze them on a tray until solid, then transfer to a bag or container. Bake straight from frozen, no need to thaw, just add about 2 extra minutes to the baking time.
- Raisins or any mix-in you like can be swapped in for the cranberries or chocolate chips.
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