At some point this Fall, I decided I was going to eat granola and yogurt every morning for breakfast. Nevermind that I never eat breakfast. Or that I’m not a big fan of granola. Thus, I have several packages of granola laying around and no desire to eat them. Unless. . .
If you can make oatmeal cookies, can’t you make granola cookies? That’s not a huge leap of logic, is it? So, instead of toast and jam this morning I decided to make these breakfast cookies.
1 1/2 sticks of unsalted butter, room temperature
1 cup of brown sugar
1/2 cup of sugar
1 tsp vanilla
3 overripe bananas
3 cups of granola (I used Nature Valley Oats and Dark Chocolate)
1 1/2 cups unbleached all-purpose flour
1 tsp baking soda
1 tsp cinnamon
1/2 cup dark chocolate chips
How I Made Them
Preheat the oven to 350 degrees. Line 4 cookie sheets with parchment or silpats.
In a standing mixer, cream the butter and sugars together until it is light and fluffy. Reduce the speed of the mixer to medium and add the egg and vanilla. Add the bananas in pieces (if you are not using a stand mixer, mash them up before adding them to the cookie dough).
In a separate bowl, sift the flour, baking soda, and cinnamon together. Add the flour mixture to the standing mixer and combine on low-medium speed. Then add the granola, and then the chocolate chips.
Drop spoonsful of the cookie dough onto the cookie sheets, with about 2 inches in between each cookie.
Bake for 15 minutes, until the cookies are done but not too crispy. Use a spatula to remove the cookies from the cookie sheet to a cooling rack.
How They Turned Out
Yummy! I was worried that the hard granola would still be hard in the cookies but it softened right up.The banana taste comes right through, and the dark chocolate adds just enough sweetness.
Makes 3 dozen plus cookies.