Chocolate Granola Cookies

These cookies sorta happened by accident. I was trying to make a different cookie (not sure what kind that was either) and I ended up saying, “Hey! Let me see if I can make these taste like granola.” And guess what….I did. I think brownies were invented by accident too. I’m a culinary genius. *Cough* Anyway, these cookies are soooooooooooo good. They’re not your typical type of cookie. They’ve got a bit of crunch to them, and they are a tad bit crumbly – just like granola. Bingo! 

Just like granola, this recipe calls for oats (not pictured because I’m a doofus), nuts, raisins, and for fun…..chocolate chips. Always try to buy chocolate chips without hydrogenated oil in them. Thank you.  If you like different items in your granola, just switch out these ingredients for something else. Keep in mind though, the more “stuff” you add, the crumblier your cookie will be. Did you know crumblier was a word? Me either….but spell check didn’t highlight it for me – you learn something new every day.

In your stand mixer bowl, combine one stick of softened butter and ¾ cup of sucanat (always remember that you can use brown sugar in place of sucanat if you don’t have it). Mix until combined.

After your sugar and butter are mixed, add the egg and vanilla. Beat until creamy – a few minutes or so. Is it just me, or is this totally déjà vu? Haven’t we followed this same pattern a few days in a row now? *Insert Twilight Zone music here*

Time to add our dry ingredients! Dump in 1 cup white wheat flour, 2 tablespoons of cocoa powder (I used carob powder), 1 cup rolled oats, ½ teaspoon baking powder, and ¼ teaspoon baking soda. Mix until the mixture comes together. It’s going to be a tad bit dry…..but the dough will stick together. After the mixture is combined, add ½ cup raisins, ½ cup chopped nuts (I used peanuts), and a heaping ½ cup of chocolate chips. I used almost 1 cup and it was a bit much….next time I’ll go closer to ½ cup. It’s going to be a very stiff dough.

In hind sight, I should have used parchment paper this time….my chocolate chips stuck to my cookie sheets. Oh well. You should use parchment paper. Drop the dough by large tablespoons onto your cookie sheets. You might have to use your hands to get the dough to stick together better.

Bake cookies at 375 for 8-9 minutes. Do not overbake these babies. As soon as they come out of the oven, take a fork and sorta smush them down a bit because they won’t spread in the oven . Smush is not a word, so my word jamboree is over.

Let the cookies cool 1 minute on the cookie sheet and then transfer to wire racks to cool completely. Make sure that you don’t make a rookie mistake and put your wire rack too close to the edge of the counter for a certain 2 year old who has long arms. *Duh moment*

I ate one of these….and I took one to Barry in his woodshop. He ate most of it before he told me how it was. “This is pretty good….not as chocolately as I would have thought. But yeah, I could eat about five more of these.” Thumbs up from the hubbby! SCORE!

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Pumpkin Chip Cookies

Peanutty PB Cookies

Oatmeal Raisin Cookies