Granola Cookies

Cookie Monster was my favorite Sesame Street character. I learned how to shape the first letter of my name in a Betty Crocker Cookies cookbook. The first recipe I ever created was a cookie. Well, I didn’t so much as “create” the recipe as I just smashed three different recipes together. I think it had something like ten eggs and made an astronomical amount of batter. My family ate them just the same.

Drop cookies are my favorite kind of cookie to make. They’re easy and take almost no time to bake. After years of practice, I pretty much have the system down and can crank out a batch of in twenty minutes flat.

This recipe has everything I love about granola, shaped into a ball of baked goodness. It’s hearty with the oatmeal and nuts. The mini chocolate chips don’t overwhelm the cookie the way full-size chips would do. If you’re not a fan of cranberries, chopped apricots or raisins are great substitutes.

Granola Cookies
Prep Time
Cook Time
Total Time
Recipe Type: Dessert
Serves: 4 dozen
  • 1 cup sugar
  • 1 cup brown sugar
  • 2 sticks butter, room temperature
  • 2 eggs
  • 1 tsp. vanilla extract
  • 2 cup flour
  • 1 tsp. baking powder
  • 1/2 tsp. salt
  • 3 cups rolled oats
  • 1 cup mini chocolate chips
  • ¾ cup dried cranberries
  • ¼ cup candied pecans, chopped
  1. Preheat the oven to 350 degrees. Mix on low speed using a stand mixer the sugar, brown sugar and butter until completely creamed together. Add the vanilla. With the mixer still on low, add each egg, one at a time; continue on low speed until well combined.
  2. In a separate medium-mixing bowl, lightly whisk together the flour, baking powder, salt and rolled oats. With the mixer on low, slowly add the dry ingredients to the wet until completely absorbed and combined. Fold in the mini chocolate chips, cranberries, and pecans by hand.
  3. Lightly the coat cookie sheets with cooking spray or line them with parchment paper. Using a small ice cream scoop, drop the cookies onto the greased cookie sheets about 2 inches apart.
  4. Bake at 350 degrees for 6 to 12 minutes, rotating the trays halfway through. Remove from the oven and allow the cookies to cool completely on the cookie sheets. They will look slightly under-baked but will harden some from the heat of the pans. I have found this to be the best way to guarantee perfectly soft cookies each and every time.


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