From the kitchen of One Perfect Bite...This is a nice recipe to have on hand when there's granola in the pantry and you get the urge to bake cookies. I found this simple recipe on the Epicurious site and it caught my eye because the recipe lends itself to simple manipulation. I cut back a bit on the sugar and replaced some of the chips with raisins and toasted nuts. I also added maple extract and cinnamon for a bit of extra flavor. The recipe makes a nice cookie, but I must admit that good old-fashioned oatmeal cookies still hold first place in my heart. If you are in the mood to bake and would like to try something new, I think you'll enjoy these cookies. Here's how they are made.
I am sorry to be late this evening. I had trouble loading photos to blogger and it took sometime to figure out a work-around. Hopefully, everything will be back to normal tomorrow.
Granola Cookies...from the kitchen of One Perfect Bite inspired by Gourmet magazine
1 cup all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon cinnamon
1 stick (1/2 cup) unsalted butter, softened
1/4 to 1/3 cup packed light brown sugar
1/4 to 1/3 cup granulated sugar
1/2 teaspoon vanilla extract
1/4 teaspoon maple extract
1 large egg
1 cup granola
3/4 cup semisweet chocolate chips (nuts and dried fruit can be substituted)
1) Put oven racks in upper and lower thirds of oven and preheat oven to 375 degrees F.
2) Whisk together flour, baking soda, cinnamon and salt in a small bowl. Beat together butter, sugars, and vanilla in a medium bowl with an electric mixer at high speed until pale and fluffy, about 3 minutes, then beat in egg until combined well. Reduce speed to low, then add flour mixture and mix until just combined. Stir in granola and chocolate chips.
3) Drop 18 mounds (about 2 level tablespoons per mound) of batter about 2 inches apart onto 2 ungreased large baking sheets, then pat each mound into a 2 1/2-inch round.
4) Bake cookies, switching position of sheets halfway through baking, until pale golden, about 13 minutes. Cool on sheets 1 minute, then transfer to racks to cool completely. Yield: 15-18 cookies.
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