Chewy Granola Cookies

Granola Cookies with Homemade Granola Crumbles

These Chewy Granola Cookies are perfect for leftover granola! They're absolutely delicious and loaded with mini chocolate chips, chopped walnuts, and toasty granola!

Course Dessert

Cuisine American

Keyword Chewy Granola Cookies

Prep Time 15

Cook Time 11

Chill Time 10

Total Time 36

Servings cookies

Calories 249kcal

Author Jenn Laughlin - Peas and Crayons

Ingredients

½ cup unsalted butter (1 stick) softened
¼ cup light brown sugar (50 g)
¼ cup granulated sugar (50 g)
1 tsp pure vanilla extract
1 large egg
1 cup plus 2 TBSP all-purpose flour (135 g)
½ tsp baking soda
⅛ tsp salt
1 ½ cups granola
¼ cup finely chopped walnuts
½ cup mini chocolate chips
⅛-¼ tsp cinnamon

Instructions

Set out butter and egg. Soften butter to room temperature until you are able to leave a light indentation with your finger, but not so softened that it is greasy/melted.
Preheat oven to 350°F. Line two large baking sheets with parchment paper.
Measure out all ingredients. If you aren't using a scale, use the spoon and sweep method to measure your flour. Fluff the flour first then gently add spoonfuls of flour to your measuring cup, using a straight edge knife/spatula to level the flour with the top of the cup.
If your granola is in clusters simply break it up with your fingers or give it a medium-fine chop with a knife so you can get a little granola goodness in every bite!
In a medium bowl, combine flour with baking soda, salt, and cinnamon and mix well.
Using a stand mixer (or an electric mixer and a large mixing bowl) Cream softened butter together with both sugars. Beat until fluffy and well incorporated, approx. 2 minutes.
Next beat in egg and vanilla on low speed until fully mixed.
Add flour mixture and mix on low until just incorporated.
Fold in granola, walnuts, and chocolate chips.
Place dough in the freezer for 10 minutes. (I usually scoop it into a smaller bowl first)
Once dough has had a little chill time, use a large 3 TBSP cookie scoop to place rounded scoops of dough onto the parchment paper lined cookie sheets, spaced 2 inches apart. Roll each scoop into a ball for even baking.
Bake each tray one at a time using the center oven rack.
Bake 11 minutes or until the edges just barely begin to turn golden brown and the center begins to set. Taking them out when not fully set ensures a tender, chewier center. The cookies will continue baking a little on the baking sheet.
Allow to cool 5 minutes on the cookie sheet then remove with a metal spatula and transfer to a wire rack to fully cool. Enjoy once fully cooled so they have time to fully set and develop that delicious chewy center. I won't tell if you sneak a warm cookie first though!

Notes

Nutrition Facts below are estimated using an online recipe nutrition calculator. Values will vary based on type of granola used and any swaps made. Adjust as needed and enjoy!

Nutrition