Best Crispy Granola Cookies Recipes

GRANOLA COOKIES

Steps:

• Place a rack in the center of your oven and preheat the oven to 350 degrees F. Line a baking sheet with parchment paper or a silicone baking mat.
• In the bowl of a stand mixer fitted with the paddle attachment or a large mixing bowl, place the butter, peanut butter, and brown sugar. Beat on medium-high speed for 2 minutes, until lightened in color and smoothly combined.
• Scrape down the bowl. Add the egg, milk, and vanilla and beat to combine. Stop the mixer to scrape down the bowl again as needed.
• Sprinkle the cinnamon and salt over the top.
• Sprinkle on the flour. Mix on low speed, just until the dough comes together and all bits of dry flour disappear.
• By hand or with the mixer on low, gently stir in the granola, chocolate chips, cranberries, and nuts.
• Portion the batter by generous ¼-cup-sized mounds onto the baking sheet, placing each cookie about 2 inches apart. With your fingers, gently flatten each cookie a little bit (they will not spread much during baking).
• Bake the granola cookies for 10 to 13 minutes, until lightly browned and dry to the touch at the edges and still slightly soft and the centers. The cookies will look a little underdone in the middle, but do not over bake or they will be dry. Let the cookies cool on the baking sheet for 3 minutes, then gently transfer to a wire rack to finish cooling completely. (I slide the parchment paper straight onto the rack).

CRISPY GRANOLA COOKIES

Steps:

• 1. Line 3 baking sheets with parchment paper. Heat oven to 350 degrees. Mix together flour, baking powder, baking soda, and salt in a medium size bowl; set aside
• 2. Beat cool and softened butter, granulated sugar, and brown sugar on medium-low speed until combined, about 20 seconds. Increase speed to medium and continue to beat for 1 minute until mixture is light and fluffy. Scrape down bowl as needed. Add egg and vanilla; beat on medium-low until combined scraping down bowl frequently. Reduce speed to low; add flour mixure and mix until just well combined and smooth, approximately 10 seconds. Gradually stir in granola and Rice Krispies; mix about 20 seconds. Check for flour pockets and stir dough again with spoon once or twice.
• 3. Using a small scoop (about 2 tbs.) roll into balls and place them on cookie sheet about 2 1/2 inches apart (these spread out due to butter amounts!). With your fingers, gently press each ball to 3/4 inch thickness.
• 4. Bake one sheet at a time until cookies are golden brown and edges are crisp; the centers yield to light pressure. Rotate sheet halfway through baking. Bake 12 - 15 minutes (depending on your oven). Let cookies cool on cookie sheet.
• 5. Melt chocolate over steaming water (not boiling). Choose a good chocolate, or perhaps Hersey Chocolate bars. Drizzle lightly over cookies and immediately sprinkle with crushed pecans.

CRUNCHY GRANOLA

Steps:

• Preheat oven to 275 degrees F.
• Line 2 cookie sheets with parchment paper and reserve.
• Combine brown sugar and water in a 4-cup microwave proof glass measuring cup or bowl. Place in microwave on high for 5 minutes and cook until sugar is completely dissolved. Remove from microwave, add vanilla extract and salt.
• In a large mixing bowl, combine oats, nuts, and brown sugar syrup mixture. Stir until thoroughly mixed. Spread the granola onto cookie sheets and bake 45 minutes to 1 hour or until golden and crunchy.
• When the mixture comes out of the oven, it is still very pliable. You may choose to add in dried fruit as a finishing touch at this time. When granola has cooled completely, store in an airtight container.

GRANOLA COOKIES

Steps:

• Preheat oven to 350 degrees. Beat oil and brown sugar in a bowl on medium speed until well combined, about 3 minutes. Beat in eggs and vanilla. Add flour, baking soda, and salt; beat until combined. Stir in remaining ingredients until well combined. Refrigerate dough until firm, about 1 hour.
• Drop heaping tablespoons of dough, 2 inches apart, onto parchment-lined baking sheets. Bake until golden, rotating sheets halfway through, 13 to 14 minutes. Let cookies cool completely on a wire rack before removing from sheets. Cookies can be stored in airtight containers at room temperature up to 2 days.