Granola Cookies
Granola Cookies could be just the lacto ovo vegetarian recipe you've been looking for. This recipe serves 24 and costs 33 cents per serving. One serving contains 245 calories, 4g of protein, and 13g of fat. This recipe is liked by 788 foodies and cooks. Head to the store and pick up peanuts, salt, sweetened shredded coconut, and a few other things to make it today. It works well as a hor d'oeuvre. From preparation to the plate, this recipe takes approximately 30 minutes. It is brought to you by Brown Eyed Baker. Taking all factors into account, this recipe earns a spoonacular score of 36%, which is not so awesome. Try Oatmeal Cranberry White Chocolate Chip Cookies (aka Granola Bar Cookies), Granola Cookies, and Granola Crumb Cookies for similar recipes.
Servings: 24
Preparation duration: 10 minutes
Cooking duration: 12 minutes
Ingredients:
1 egg
1 cup all-purpose flour
3 cups granola, without the fruit or nuts
¼ cup granulated sugar
¾ cup packed light brown sugar
½ cup peanuts
¾ cup raisins (regular or golden)
¼ teaspoon salt
½ cup slivered almonds
½ cup sweetened shredded coconut
14 tablespoons (7 ounces) unsalted butter, at room temperature
1/3 cup wheat germ
Equipment:
baking paper
baking sheet
oven
bowl
hand mixer
spatula
Cooking instruction summary:
1. Preheat oven to 375 degrees F. Line baking sheets with parchment paper or silicone mats; set aside.2. Put the granola in a large bowl and break up any clumps with your fingers. Add the raisins, peanuts, almonds, coconut and wheat germ and mix together.3. With an electric mixer, beat the butter at medium speed until smooth, about 2 minutes. Add the sugars and beat for another 3 minutes, or until creamy. Add the egg and salt and beat until well blended. Reduce the mixer speed to low and add the flour, mixing only until it is incorporated, then steadily add the granola mixture. Stop the mixer when most of the granola mixture is blended into the batter and finish the job with a sturdy rubber spatula, making sure to get up any bits of dry ingredients left in the bottom of the bowl.4. Scoop out about two tablespoonfuls of dough, pack the scoops between your palms and arrange the mounds on the baking sheets. Flatten the mounds lightly with your fingertips.5. Bake for 10 to 12 minutes. The cookies should be golden brown but not firm. Allow them to rest on the sheets for 1 to 2 minutes before transferring them to racks to cool to room temperature. Store cookies in an airtight container at room temperature.
Step by step:
1. Preheat oven to 375 degrees F. Line baking sheets with parchment paper or silicone mats; set aside.
2. Put the granola in a large bowl and break up any clumps with your fingers.
3. Add the raisins, peanuts, almonds, coconut and wheat germ and mix together.
4. With an electric mixer, beat the butter at medium speed until smooth, about 2 minutes.
5. Add the sugars and beat for another 3 minutes, or until creamy.
6. Add the egg and salt and beat until well blended. Reduce the mixer speed to low and add the flour, mixing only until it is incorporated, then steadily add the granola mixture. Stop the mixer when most of the granola mixture is blended into the batter and finish the job with a sturdy rubber spatula, making sure to get up any bits of dry ingredients left in the bottom of the bowl.
7. Scoop out about two tablespoonfuls of dough, pack the scoops between your palms and arrange the mounds on the baking sheets. Flatten the mounds lightly with your fingertips.
8. Bake for 10 to 12 minutes. The cookies should be golden brown but not firm. Allow them to rest on the sheets for 1 to 2 minutes before transferring them to racks to cool to room temperature. Store cookies in an airtight container at room temperature.
Nutrition Information:
covered percent of daily need
