Tuesday, January 17, 2012

Granola Cookies

I love oat but don't eat much of granola neither as a breakfast or snack because it's far too sweet  for my own preference. Anyway, when I've found this gorgeous cookie on here, I was so tempted to think that it would be a great way and chance to enjoy eating granola..it's not just that the recipe is from Dorie Greenspan, one of my favourite chefs but even better because it's made along with a few of other ingredients I fancy!

Btw, I made a few changes to the recipe and fortunately, I still got a wonderful outcome which I dare to say that this is one of the best and healthiest cookies I've ever made!!!

Here is my version..

3 1/2 cups granola with raisin and almond
1/4 cup raisins
½ cup cashew nuts
½ scant cup sliced almonds
½ cup sweetened shredded coconut
1/3 cup flaxseed powder
14 tablespoons (7 ounces) unsalted butter, at room temperature
1/2 scant cup mixture of light brown sugar + caster sugar
1 egg
1/2 teaspoon salt
1 cup all-purpose flour
1 tsp vanilla extract


1. Preheat oven to 375 degrees F. Line baking sheets with parchment paper or silicone mats; set aside.

2. Put the granola in a large bowl and break up any clumps with your fingers. Add the raisins, cashew nuts, almonds, coconut and flaxseed powder and mix together.

3. With an electric mixer, beat the butter at medium speed until smooth, about 2 minutes. Add the sugars and beat for another 3 minutes, or until creamy. Add the egg, vanilla and salt and beat until well blended. Reduce the mixer speed to low and add the flour, mixing only until it is incorporated, then steadily add the granola mixture. Stop the mixer when most of the granola mixture is blended into the batter and finish the job with a sturdy rubber spatula, making sure to get up any bits of dry ingredients left in the bottom of the bowl.

4. Scoop out about two tablespoonfuls of dough, pack the scoops between your palms and arrange the mounds on the baking sheets. Flatten the mounds lightly with your fingertips.

5. Bake for 10 to 12 minutes. The cookies should be golden brown but not firm. Allow them to rest on the sheets for 1 to 2 minutes before transferring them to racks to cool to room temperature. Store cookies in an airtight container at room temperature.

1 comment:

Anonymous said...

Awesome recipe! Thanks! I used hazelnuts instead of the cashew, plus 1/4 c or so of chocolate chips...