Growing up, I loved watching Sandra Lee’s Semi-Homemade show on the Food Network. Does anyone remember that show? Her cooking style is so smart: you don’t have to make everything from scratch. By adding fresh ingredients to store-brought items, you are still creating your own dishes, hence semi-homemade. That’s actually how I prefer to cook.
I recently had granola cookies at La Boulangerie in San Francisco, and I was obsessed. I love foods with texture and these cookies were crunchy and nutty. I decided to make my own, but of course, the semi-homemade way.
For this recipe, I used three different kinds of granola from My Favorite Indulgence: classic almond, chocolate mocha, and maple cinnamon. I divided my cookie dough into three parts and mixed in each granola separately. The recipe below makes 6 huge cookies or 12 regular size ones.
- 1-1/2 cup all purpose flour
- 1 cup softened butter
- 2 eggs
- 1/4 cup brown sugar (more or less depending on your granola’s sweetness)
- 1 teaspoon vanilla extract
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1-1/2 cup pre-made granola
- 1/2 cup chocolate chips (optional)
- Preheat oven to 350 degrees.
- Combine butter, eggs, brown sugar, vanilla extract in a large bowl. In a separate bowl, combine flour, baking soda, salt.
- Add dry ingredients to wet ingredients, then mix together.
- Add granola (and chocolate chips) to the dough.
- Line cookie sheet with parchment paper or baking spray.
- Divide dough to 6 or 12 parts and space evenly on cookie sheet.
- Baked for 12-15 minutes. Large cookies may need 2-3 more minutes.
I would say my first batch of granola cookies came out well. Next time I’ll add more granola and nuts to them!