Granola-Coconut-Chocolate Chip Grabbers
Chocolate chip cookies made with granola. I've updated this recipe over the years and don't always use the coconut and extra pecans -- especially if the granola I'm using already has a lot of nuts and coconut. For this recipe, loose granola works best. You won't really have to break it up much.
Servings 28
Ingredients
- 14 tablespoons 200 grams unsalted butter, cool room temperature
- ¾ cup 150 grams packed light brown sugar
- ¼ cup 48 grams granulated sugar
- 1 large egg
- ½ teaspoon vanilla
- ¼ scant teaspoon salt
- ¼ teaspoon baking soda
- 1 cup all purpose or white whole wheat flour 4.5 oz
- ⅓ cup ground oats or wheat germ
- 3 cups granola 240 grams
- ⅔ cup 70 grams pecans, toasted (optional)
- ½ cup 45 grams shredded coconut, toasted (optional)
- ⅔ cup 114 grams chocolate chips
Instructions
- Preheat oven heat to 375 degrees F. Have ready a couple of baking sheets lined with foil or parchment paper.
- With an electric mixer, beat the butter and both sugars until creamy. Beat in the egg and vanilla; beat in the salt and baking soda, then add the flour and wheat germ (or oats) and stir or beat on lowest speed until blended.
- Break up any big clumps of the granola and combine it with the toasted nuts, coconut, and chocolate chips; add that mixture to the batter and stir until blended. Batter should be really thick.
- Scoop up solidly packed and rounded tablespoonfuls of dough and arrange on parchment lined cookie sheets spacing about 3 inches apart.. Bake for 10-12 minutes.
Notes
Note: I baked a second batch of these using a different brand of granola and the second batch seemed to cook too fast at 375. So for that batch, I used 350. If your cookies seem to be browning too fast at 375, try 350.