Cookies. Chocolate chip cookies. Nature Valley bars. What do all these glorious things have in common? My quasi-experimented recipe – Chocolate Chip Granola Cookies. Sure I love my regular chocolate chippers but as I’ve gotten older, I’ve graduated to the extra crunch with chocolate chip oatmeal. Then, with my granola-parfait obsession, I figured why not break the cookie barriers? I mean, I’ve already conquered the Junk in Da Trunk, so granola should be a seemingly easy addition. I didn’t want to go into as much of analysis of the chocolate chip cookie as this writer did and pulled a typical Kaitlin – throw all the ingredients together and hope it works out.
The inspiration started awhile back when my mom sent me a torn out recipe of such cookies. Then let’s add in the fact that I came home from the 2014 Blend Retreat with oodles of trail mix and granola swag, including Nature Valley Granola. SCORE! I’ve been a loyal Nature Valley customer for over 8 years.
The sweet and crunchy taste reminds me of high school days and pre-cross country snacks and helped aid many tedious college group projects. The really helped me get through the group dynamics more than the projects but that’s a story for another day.
Chocolate Chip-Granola Cookies
2 2/3 cups flour
1 tsp salt
1 tsp baking soda
1 cup butter (or coconut oil) softened
1 cup brown sugar
1/2 cup sugar
2 tsp vanilla
1.5 cup chocolate (preferably dark chocolate chips/chunks)
1 cup granola
1/2 cup rolled oats
1. Stir together dry ingredients – flour, granola, salt, and baking soda and set aside. (Preheat oven to 350F while mixing the dough)
2. In a different bowl mix the butter for about 30 seconds.
Of course it’s normal to watch TV while baking. Just don’t get distracted trying to translate the soccer matches from Spanish into English while you are mixing ingredients.
3. Add in sugar and continue to beat. Beat in eggs and vanilla until combined.
4. Slowly add in the flour mixture until fully incorporated.
5. Lastly, add in the chocolate chips.
6. Divide up the dough using tablespoons or your own hands. Separate on a cookie sheet and place in the oven for about 9-10 minutes or until the bottoms of the cookies start to brown.
7. Cool on a cookie sheet or serve up warm with a beverage of your choice. I’m partial to a tall glass of milk – regular or almond 🙂
*Cookies can covered at room temperature for up to 3 days or freeze up to three months
I’m almost positive this came from a Rachel Ray recipe, but am not 100% sure as it wasn’t on the tear-out recipe that my mom sent. Oops.
*Although we were gifted bags of Nature Valley granola, this post reflects my own thoughts on all products