Chocolate chips, dried apricots, and homemade granola come together in these delicious cookies.
Directions for: Granola Chocolate Chip Cookies
Ingredients
Cookies2 cups packed dark brown sugar
1 cup (2 sticks) salted butter, softened, plus more for greasing the baking sheets
2 tsp vanilla extract
2 large eggs
1 cups all-purpose flour
1 tsp kosher salt
tsp baking soda
2 cups old-fashioned (rolled) oats
1 cup Granola, recipe follows
cup chopped dried apricots
cup chocolate chips
Granola6 cups old-fashioned (rolled) oats
cup vegetable oil
3 Tbsp salted butter, melted, plus more for greasing the baking sheet
1 tsp kosher salt
1 cup packed brown sugar
cup honey
2 Tbsp molasses
1 Tbsp vanilla extract
cup finely chopped pecans
cup shelled sunflower seeds
cup roughly chopped almonds
Directions
Cookies1. Preheat the oven to 350F.
2. 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.
3. 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.
4. 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!
5. Let the cookies cool slightly on the baking sheets, then transfer them to a plate for serving.
Granola1. Preheat the oven to 325F.
2. 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.
3. 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.
4. 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!
5. 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.
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