These Chocolate Pecan Granola Cookies are the ultimate way to use up those last few cups of granola and seriously deliver on flavor and texture!
Preheat oven to 350°F. Line two baking/cookie sheets with parchment paper.
Once softened, place butter in a large bowl with both sugars. Beat until fluffy and well incorporated.
Next beat in eggs and vanilla on low speed until fully mixed.
Stir in granola, craisins/raisins, pecans, and chocolate chips.
Use a large 2 TBSP cookie scoop or a collapsable 1/4 cup measuring cup (I have one that you press in the bottom and it pops out the dough) to place rounded scoops of dough onto the parchment paper lined cookie sheets, spaced 2 inches apart.
Bake each tray one at a time on the center oven rack.
Bake 11-13 minutes or until the edges begin to turn golden brown and the center begins to set.
Allow to cool 1-2 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 have that delicous chewy center along with crisp edges.
Feel free to use your favorite variety whether it's homemade granola or your go-to store bought variety.
Dried cranberries can be skipped or replaced with regular raisins, golden raisins, or extra chocolate chips. Pecans may be swapped for chopped walnuts if desired.
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!
Recipe by Peas and Crayons - Chocolate Pecan Granola Cookies https://peasandcrayons.com/2020/07/chocolate-pecan-granola-cookies.html