Granola Cookies
Granola Cookies
- Level: Easy
- Yield: 2 to 3 dozen cookies
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 30 servings
- Calories
- 507
- Total Fat
- 24
- Saturated Fat
- 10
- Carbohydrates
- 68
- Dietary Fiber
- 5
- Sugar
- 36
- Protein
- 9
- Cholesterol
- 61
- Sodium
- 245
- Total: 5 hr 30 min
- Active: 30 min
- Level: Easy
- Yield: 2 to 3 dozen cookies
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 30 servings
- Calories
- 507
- Total Fat
- 24
- Saturated Fat
- 10
- Carbohydrates
- 68
- Dietary Fiber
- 5
- Sugar
- 36
- Protein
- 9
- Cholesterol
- 61
- Sodium
- 245
- Total: 5 hr 30 min
- Active: 30 min
Ingredients
600 grams (21.2 ounces) brown sugar
500 grams (17.6 ounces) unsalted butter
200 grams (7.1 ounces) hazelnut praline paste
100 grams (3.5 ounces) honey
14 grams (0.5 ounce) vanilla extract
10 grams (0.35 ounce) salt
4 large eggs
300 grams (10.6 ounces) all-purpose flour
400 grams (14 ounces) whole wheat flour
10 grams (0.35 ounce) baking soda
600 grams (21.2 ounces) granola
450 grams (15.9 ounces) raisins
200 grams (7.1 ounces) old-fashioned rolled oats
Directions
- Cream the sugar, butter, praline paste, honey, vanilla extract and salt in a stand mixer.
- Add the eggs and mix until well incorporated. Add the all-purpose flour, whole wheat flour and baking soda and mix until just incorporated. Do not overmix.
- Fold in the granola, raisins and oats. Cover and refrigerate for at least 4 hours and up to overnight.
- Preheat the oven to 325 degrees F.
- Line a sheet tray with parchment paper. Portion the dough with an ice cream scoop onto the prepared sheet tray. Bake until the cookies are about two shades darker but still slightly under-baked in the center, about 20 minutes.
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