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GRANOLA OATMEAL COOKIES

4.8
(18)
15 Reviews
5 Photos

There is no less interesting cookie to me than a plain oatmeal cookie but if you
are making them with granola they turn from mundane to magnificent. This cookie
is so far superior in both taste and texture to regular oatmeal cookies that it
might just be the best cookie.

By John Mitzewich
Updated on June 7, 2023
Tested by
Allrecipes Test Kitchen
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Add Photo 5

5

5

5

Prep Time:
20 mins
Bake Time:
15 mins
Total Time:
35 mins
Servings:
18
Yield:
18 cookies
Jump to Nutrition Facts

Granola Oatmeal Cookies – Turning the Oatmeal Cookie Inside Out



There are certain cookies that require us to take sides. Are you a thin, chewy,
crisp-around-the-edges chocolate chip person, or a thick, soft, cakey chocolate
chip person? Do you want your gingersnaps to snap loudly, and cleanly in half,
or bend quietly, and melt in your mouth? There are no wrong answers, but you
have to pick. Well, what happens if you can't?



I like both styles of oatmeal cookies, or at least I like very specific parts of
both. I like the texture of the thick, soft, chewy ones, but I prefer the
toasty, caramelized flavor of the thin, crispy ones. So, instead of picking, I
decided to try and have the best of both versions, and that was the inspiration
behind this rather generic sounding Granola Oatmeal Cookie.



I wish I had a catchier, more exciting name for what I think is a major advance
in oatmeal cookie technology, but I'll just have to rely on the incredible taste
and texture to make these memorable. By adding already baked oatmeal, in the
form of granola, we get the flavor of a crisp cookie, without sacrificing that
addictively chewy texture. Now, if you'll excuse me, I'm going to enjoy a few
with a cup of coffee, and work on that name. So, stay tuned for that, but in the
meantime, I really do hope you give these a try soon. Enjoy!




INGREDIENTS

 * 1 cup finely crumbled prepared granola

 * ¾ cup all-purpose flour

 * ½ teaspoon kosher salt

 * ¼ teaspoon baking powder

 * ¼ teaspoon baking soda

 * ½ cup unsalted butter, softened to room temperature

 * ½ cup firmly packed light brown sugar

 * ¼ cup white granulated sugar

 * 1 large egg

 * ¾ teaspoon vanilla extract

 * ¼ teaspoon ground cinnamon

 * ½ cup old-fashioned rolled oats


DIRECTIONS

     

 1.  Gather all ingredients. Preheat the oven to 350 degrees F (175 degrees C).
     Line a baking sheet with a silicone baking mat (such as Silpat™) or
     parchment paper.
     
     
     
     ALLRECIPES / PREETHI VENKATRAM
     
     

 2.  Combine flour, salt, baking powder, and baking soda in a bowl and whisk for
     30 seconds until dry ingredients are well combined.
     
     
     
     ALLRECIPES / PREETHI VENKATRAM
     
     

 3.  Combine butter, light brown sugar, and granulated sugar in a second bowl.
     Cream with an electric beater until mixture is light and fluffy. Add egg
     and mix on high speed until well combined. Add vanilla extract and cinnamon
     and beat in.
     
     
     
     ALLRECIPES / PREETHI VENKATRAM
     
     

 4.  Add egg and mix on high speed until well combined. Add vanilla extract and
     cinnamon and beat in.
     
     
     
     ALLRECIPES / PREETHI VENKATRAM
     
     

 5.  Fold in dry ingredients with a spatula just until flour disappears.
     
     
     
     ALLRECIPES / PREETHI VENKATRAM
     
     

 6.  Fold in granola and oats until well combined.
     
     
     
     ALLRECIPES / PREETHI VENKATRAM
     
     

 7.  Scoop out tablespoonfuls of dough onto the prepared baking sheet, leaving
     ample space between the dough balls as they will spread out, about 8 per
     baking sheet.
     
     
     
     ALLRECIPES / PREETHI VENKATRAM
     
     

 8.  Bake on the center rack in the preheated oven until cookies are golden
     brown, 13 to 15 minutes. Remove from oven and allow to cool on the baking
     sheet for 10 minutes. Transfer to a wire rack and cool completely. Repeat
     with remaining dough.
     
     
     
     ALLRECIPES / PREETHI VENKATRAM
     
     

 9.  Transfer to a wire rack and cool completely. Repeat with remaining dough.
     
     
     
     ALLRECIPES / PREETHI VENKATRAM
     
     

 10. Serve and enjoy!
     
     
     
     ALLRECIPES / PREETHI VENKATRAM
     
     


RECIPE TIPS

The dough can be refrigerated until needed. Cold dough may take an extra minute
in the oven.

If adding raisins and/or chocolate chips, mix them in with the oats and granola.

I Made It
Print


NUTRITION FACTS (PER SERVING)

122 Calories 7g Fat 12g Carbs 2g Protein

Show Full Nutrition Label Hide Full Nutrition Label

Nutrition Facts Servings Per Recipe 18 Calories 122 % Daily Value * Total Fat 7g
9% Saturated Fat 4g 18% Cholesterol 24mg 8% Sodium 84mg 4% Total Carbohydrate
12g 4% Dietary Fiber 1g 4% Protein 2g Potassium 56mg 1%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may
be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on
available nutrient data.

(-) Information is not currently available for this nutrient. If you are
following a medically restrictive diet, please consult your doctor or registered
dietitian before preparing this recipe for personal consumption.

Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights
Reserved


REVIEWS (15)

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Add Rating & Review
4.8 out of 5
18 Ratings
1

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2

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4

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5

17
Most helpful positive review
Rudy

06/01/2023
Of COURSE I put in raisins! It's the only time I ever disagreed with Chef John's
taste buds. I also added nuts because my granola already had them in and it made
them even better. These cookies are super and the recipe will replace my
previous go-to oatmeal raisin cookie recipe. I still can't believe Chef John
doesn't like raisins in his oatmeal cookies! It's kinda sacrilegious.
Read More
Helpful (3)
Sort By: Newest
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 * Most Positive
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 * Newest

Allrecipes Member

12/04/2023
So delicious! I use a good quality granola/seed mix and add tiny blueberries and
white chocolate chips. The bottoms kept burning so now I bake at 325 on the
second highest rack for 11-12 minutes, take them out when edges are brown. They
set up as they cool. Makes a good lactation cookie!
Read More
Helpful (0)
lynyam1001

11/21/2023
These cookies were so delicious! Turned out really well. Will definitely make
them again.
Read More
Helpful (0)
Allrecipes Member

10/18/2023
What happened?Followed recipe to the letterMy batch all came out looking like a
piece of cardboard with clumps?They taste ok (but not great)Where’s the nice
fluffy cookies like in the picture?A. Dull, Utah
Read More
Helpful (0)
Allrecipes Member

07/22/2023
I grew up with the Sunday smell of oatmeal biscuits (I'm South African) so this
brought back wonderful memories. I just love this variation!
Read More
Helpful (1)
Allrecipes Member

07/09/2023
He wast kidding when he saidit might just be the best cookie.My family loves it
so much.added some chocolate chips nuts and blueberries.It also helps to
refrigirate the cookie dough on the baking trays for 30 mins before baking.
Since i prefer my cookies on the thiccer side.
Read More
Helpful (1)
Rudy

06/01/2023
Of COURSE I put in raisins! It's the only time I ever disagreed with Chef John's
taste buds. I also added nuts because my granola already had them in and it made
them even better. These cookies are super and the recipe will replace my
previous go-to oatmeal raisin cookie recipe. I still can't believe Chef John
doesn't like raisins in his oatmeal cookies! It's kinda sacrilegious.
Read More
Helpful (3)
joanne

04/30/2023
Followed the recipe to a T! Chewy and crunchy all in one cookie. I’ll be making
these over and over! My new fav!
Read More
Helpful (3)
Allrecipes Member

04/06/2023
Delicious! Came out with crispy edges and chewy centers. I added golden raisins,
chocolate chips and cranberries. Substituted healthier coconut sugar in place of
white sugar. Actually was able to fit about 12 per cookie sheet, not 8. Will
definitely make again.
Read More
Helpful (3)
Carissa S

03/31/2023
Absolutely delicious. This recipe has replaced my old granola/oat cookie. They
stay moist and chewy, they freeze beautifully, they are insanely good. Another
Chef John winner.
Read More
Helpful (1)
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