Chewy Granola Cookies
Loaded with so many tasty flavors and textures, these delicious granola cookies are incredible (can use homemade or storebought granola)! Soft and chewy, they are a cookie lover’s dream!
Ready for a unique and delicious new cookie recipe?
If you are like me, you are thinking “of course! one can never have too many cookie recipes in their life.”
Loaded Cookies
These tasty little chewy granola cookies are perfect for the cookie lover that adores cookies loaded to the hilt.
For cookie lovers not scared of texture.
For those that embrace a cookie with a lot going on.
These cookies are for them (you??).
Granola Cookies
When I made these cookies, I knew instantly of the three dead ringer people in my life that would love them.
My dad. Aunt Marilyn. My sister, Emily.
They are the granola-loving, nutty (haha), texture-obsessed people in my life. And I love ’em for it.
I’m kind of embarrassed to admit that I, ahem, also loved these granola cookies so much that none of those beloved souls actually got to taste these.
But I just know they would have loved the cookies. I know it. I really do.
Can Use Store Bought or Homemade Granola
Really, these cookies are absolutely delightful! They can be made with homemade or storebought granola and the different add-in ingredients (nuts, craisins, etc) can be tailored to your cute little taste buds.
So far I’ve used this honey almond granola and this delightful coconut cashew granola in this recipe with fantastic results.
And remember, storebought granola = totally acceptable.
If you want to change up your go-to chocolate chip cookie routine, give these a go! And then dip a barely cooled granola cookie in a glass of cold milk and you’ll know what heaven is like.
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Three Years Ago: Brookies {Brownie + Chocolate Chip Cookies}
Four Years Ago: Chopped Taco Salad with Homemade Catalina Dressing
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Chewy Granola Cookies
Ingredients
- 1 cup (227 g) butter, softened to room temperature
- ⅔ cup (141 g) brown sugar, light or dark
- ¼ cup (53 g) granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 ½ cups (213 g) white whole wheat or all-purpose flour (see note)
- 1 teaspoon baking soda
- ¼ teaspoon salt
- 3 cups (340 g) granola (see note)
- ⅔ cup (85 g) dried cranberries or raisins
- ½ cup (57 g) chopped almonds
- ½ cup (57 g) chopped cashews
- ½ cup (57 g) shredded sweetened or unsweetened coconut
- ½ cup (85 g) mini chocolate chips
Instructions
- Preheat the oven to 350 degrees F. Line baking sheets with parchment paper or silpat liners, or lightly grease with cooking spray. Set aside.
- In a large bowl with an electric handheld mixer or in the bowl of an electric stand mixer fitted with the paddle attachment, cream together the butter, brown sugar, and granulated sugar until light and fluffy, 1-2 minutes. Add the eggs and vanilla and mix until the batter lightens in color a bit, 1-2 minutes.
- In a separate bowl, whisk together the flour, baking soda and salt. Add to the wet ingredients and mix until just combined (a few dry streaks are ok).
- By hand with a wooden spoon or spatula, stir in the granola, cranberries, almonds, cashews, coconut and chocolate chips until combined.
- Scoop balls of dough, about two tablespoons in size (I use a heaping portion of dough in my #40 cookie scoop) onto the prepared baking sheets, spacing a couple inches apart. Press down lightly on the top of the cookies with the palm of your hand to flatten just a bit (no need to do this if using the lesser amount of flour as detailed in the notes section).
- Bake for 10-12 minutes.
- Remove to a cooling rack to cool completely.
Notes
Recommended Products
Recipe Source: adapted from Everyday Reading by way of Brown Eyed Baker, originally from Dorie Greenspans book “Baking: From My Home to Yours”
Has anyone used peanut butter along with the butter? Like, say 1/2 cup butter & 1/2 cup creamy peanut butter? I want to try that but thought I’d ask the first!
I made these yesterday with Bare Naked granola, breaking up the big bits. I didn’t have quite 3 cups, I should have added some oats because mine spread a bit. I added chopped cherries, coconut, almonds, and pistachios along with mini chocolate chips. A great chewy cookie, 12 minutes made a darker brown cookie without changing the taste. I think adding the exact amount of add ins makes the chunkier cookie. Eleven minutes seemed the best amount of bake time. This is a keeper!
Maybe less bullshit talking and just give the recipe
Hi Liam, there’s a “jump to recipe” button at the top of the page that you might find useful.
I think Liam needs a cookie!!
Hi,
I’m just a cookie lover and so grateful for every tried and true recipe!
These are great!
Yasmin
I’m not a baker but my husband loves cookies.l doubled the recipe and made my own granola,hemp,walnuts,maple syrup,coconut flakes and chocolate chips used less brown sugar and they are wonderful.
Just perfect! We loved them from the first bake. Easy recipe and tasty result.
I have to agree with the very first person who posted a review. These were very dry. I did like the add ins, though. I might make these again and add some applesauce.
Very dry. The taste isn’t that bad though, but I wouldn’t ever make this again
Great cookies!! Easy recipe and very adaptable!
My daughter declared these better than her long time favourite cookie that I have been making for years. Thank you!
Im from Philippines and just finished making this recipe.Its perfect not too sweet and i use Quaker(oats,honey,raisins & almond) i also add dark chocolate by Hershey’s ang candied orange rind.So perfect.thank you for this recipe .
Tip for those who made this but did not get the best result.weight your ingredients don’t 7se measuring cups.thanks
Hi: Major recipe mistake. 3 cups is 24ozs not 12ozs. Which is it?
It’s not a mistake. 🙂 The 12 ounces refers to the weight of the ingredients not the volume.
FYI 12 ounces of granola is approximately 3 cups.
I used diced dried apricots instead of raisins or cranberries. Roasted walnuts and pepitas in place of cashews and almonds tho the granola had sliced almonds. Great recipe that you can substitute in many ways. Delicious.
So….. I didn’t realize until I was knee deep in this recipe that it called for granola .. the whole time I kept thinking OATMEAL.. and while I know it’s the same thing… at the same time I know it isn’t quite the same….I went for it with oatmeal because I had no choice and they were a HIT..delicious and chewy.. besides the granola I did keep the chocolate chips out.. as I’m not a huge fan.. this recipe will be saved and be my go to for sure
I used Quaker granola ….they turned out fantastic
Something is wrong with this recipe…WAY too much butter so that cookies were flat and greasy. I’m not sure anyone could use this recipe as is and get a good result.
So dry. Very disappointed. Waste of time and ingredients.
Perfect way to use up the homemade granola that got beat up in my backpack. Delicious. Thank you!
Hi can you freeze these cookies..thet were a hit in my home
Yes, they freeze great!
This cookies are amazing!!! We love them. We have tried different flavors of granola and used raisins or craisins.
Hubby and I both loved these cookies. I used Quaker granola which has just about everything in it. Followed your recipe except I substituted pecans for the cashews and almonds and I used dried cherries instead of cranberries or raisins, I’m a big cookie baker and will add this recipe to my list of favorites. Thank you!
Ps. My recipe yielded 4 dozen Cookies using a #50 scoop. Cookies were 2 to 2 1/2 “. Bake time 10 minutes.
Delicious. I used the Quaker granola with honey, almonds, and raisins because I had it on hand and needed to use it up. Since it is sweet I left out the white sugar. I used raisins, slivered almonds, and I used walnuts because I had them and not cashews. I also had regular size chocolate chips and increased the amount to 2/3 cup because they don’t spread out as much as the smaller ones. I made them large so had 2 dozen total. REALLY good. A “keeper” for sure. I’m quite sure you could vary the ingredients depending what you have on hand as the author suggests and they would still turn out great.
Tasty recipe but no way it yields 2-3 dozen cookies. Or does this mean 2 thirds of a dozen?
2 tablespoons makes a very large cookie, when I checked the volume of your scoop number it suggested it was equal to 1 & 1/2 tbsp.
I made some of the cookies at the 2 tbsp size, others at 1 tbsp – this was better, still a generous sized cookie but got more from the recipe.
I used a store-bought granola that was far too sweet to eat as such, which is why I looked for a recipe to use it with.
I only added 1oz of granulated sugar and 1oz of brown sugar.
Didn’t add baking soda, coconut or choc chips.
Added raisins, almonds and pecans (what I had in the cupboard).
Easy to follow recipe and end result was delicious, so much so that I am making some more (I still have half a bag of granola to use up!)
Thank you from London, England 🙂
Made these with Quaker Oats Granola Cerial which had raisins and almonds already but added walnuts and all the ingredients recipe called for! Except cranberries. They were absolutely delicious! Tasted like store bought cookies! Will definitely make again!!
Used 3 cups granola that had oats, apples, cranberries; 1 cup dark choc. chips; 1 cup trail mix that had peanuts, raisins, golden raisins, sunflower seeds; and 2/3 c sliced almonds. They are delicious & hearty & filling. Thank you.
Had so much fun making these. But mine didnt turn out chewy. They were more cakey… how can i correct that?
Try using a bit less flour.
These are great cookies. I subbed coconut oil and almond butter for most of the butter. Also subbed 1/2 cup of almond flour for white flour. Added 1/3 cup unsweet cocoa and decreased granola to about a cup which had nuts so I omitted extra nuts , cranberries and chips. Baked for 12 minutes and these came out perfect! Had to adjust ingredients due to being out of a few ingredients, and having serious chocolate cravings, but an excellent base recipe, thanks! Its a keeper!
Just wanted to know if I make one of the granola recipes, I still add the coconut and nuts in the recipe in addition to those being in the homemade granola? I read the notes but would like to know if in the cookie pics in this post, if you added those ingredients. Thank you. I think I could just mix the dough up and eat it raw and call it breakfast!
It’s really up to you! I think if the homemade granola you use has a lot of added nuts, you could cut the nuts in half in the recipe.
Thank you for getting back and answering my questions. I appreciate it.
Thanks for a great recipe. I had workman at the house putting up gutters. I wanted to give them a treat. As I don’t bake often & am way to far from town (plus all the social distancing thing) I thought about what I had on hand. Added a bit of cream of coconut (which I keep on hand for summer umbrella drinks). Got rave reviews from the crew & my 90 year old mother. Thanks
Fantastic biscuit recipe,I left out the granulated sugar and essence, put in ground hazel nuts instead of almonds and mixed fruit instead of cranberries because that is what I had in the cupboard.So easy to make.
Hi,
Thanks for a great recipe!
I used grain-free granola and coconut/almond flour. Worked great.
I would like to know if I should go ahead and bake all of the cookies and freeze some or freeze some of the dough and bake later?
You can do either! I generally bake the cookies, cool them and freeze.
These are my families favorite cookies the only change I make is I exchange one stick of butter for a half a cup of canola
Fantastic recipe. We loved it. The only changes were to use golden raisins and walnuts.
I’m not much of a baker, but i gave this recipe a shot this evening! Hubby and i both agree – SUPER YUM!!
I substituted the almonds, cashews, and coconut with granola. The granola has almonds in it, so it worked out. My oven is a lil wonky, so it took 20 minutes instead of 12.. We both love them, and this recipe is definitely a keeper!!
Way to go, Pam! Glad you loved these cookies!
Ahem. These may have been breakfast and lunch yesterday… maybe even half of dinner. It’s allowed if it’s whole grain right?
This recipe has worked well for us! We bake it til it starts darkening up around the edges. Then let them sit on the pan for awhile before moving to a cooling rack. Delicious, thick, like a decked out oatmeal cookie. It’s a nice one for using up all the odds and ends of nuts and dried fruit in the pantry.
Malt powder or malt syrup is heavenly in baking – gives granola a caramel flavor and makes the house smell heavenly.
Hi I made theses cookies and turned out well. Just wondering whether you can omit the white sugar completely?
Also I didn’t add extra nuts or chocolate because the granola I was using already has it in there. Should I put extra granola to compensate for lack of extra nuts and chocolate?
I haven’t taken out the white sugar completely but you could experiment. Yes, you can add extra granola for bulk if you are omitting another ingredient like nuts.
Fantastic recipe, Mel! I can’t wait to give these a try. Granola cookies are definitely one of my favourite snacks. I love the addition of the cranberries and the coconut – it’s so important to get those different flavours in there.
Love this cookie, so versatile. I have made it with everything from trail mix to hemp hearts. Chocolate chips. Butterscotch chips. Coconut. Chopped nuts. I even added some Oreo baking crumbs for a more chocolaty cookie. Mix and match whatever you have!
Delicious! I used a store bought granola and added raisins! This is s great recipe! Thank you so much for sharing.
Thank you for this recipe. I was in a great hurry and all I had ready to use was homemade granola. I didn’t read through the entire process so I added all the ingredients as you indicated to a granola that already had a bunch of almonds and pecans. They wound up being extra nutty but that was fine.
Mine also spread but not too badly. I took them to fellowship and they were well received. Uncle Billy’s Bakery in Galesburg Illinois used to make a cookie called a jumble and these reminded me of those. We liked them very much.
Love these cookies! I have made 2 double batches since you posted them. The second ones were more puffy because I chilled the dough. Took them to a family dinner and everyone loved them. Th ask for sharing all your recipes.
Thanks, Juliana – glad you love them!
What do you think of these made with your peanut butter granola, Mel? That is my absolute favorite granola!
Yum! That would be delicious, I think!
When you make these with your cashew granola do you put in the cashews and raisin called for in the recipe or omit them?
No, I omit them (but you could definitely add for more crunch/texture).
Hi Mel! I made these last night! Unfortunately they ended up spreading totally flat…can you think of anything I did to cause that? I’m sure the problem is something I did and not your recipe…I’ve never had any problems with your recipes before. I did notice as I put the dough on the pan it seemed really soft. But the good news is…they still taste awesome! And we are still going to happily eat the whole batch! 🙂
Hey Ashley! Bummer, I’m sorry about that. Did you use the full 1 1/2 cups flour? Also, what kind of granola did you use? I’m guessing it was probably a combination of needing more flour (maybe a difference in the way we each measure??) and the type of granola. Let me know and I can help troubleshoot (and add notes to the recipe, if needed).
I bake these in two different locations. In one, I use a shiny aluminum pan and real butter, in the other I use a non-stick pan and for economy I use stick margarine. The ones on the shiny pan w/butter go flat, the other ones come out like the ones in your recipe. Both great, but something makes the difference. Also, my oven tends to run hot, and the other one (that produces the flat cookies) runs cool. Otherwise, I make them pretty much the same way.
I had the same issue too, Ashley. I weighed all my ingredients precisely, did the full 7.5 oz of flour and used Mel’s honey almond granola but the cookies came out rather flat and browned (though they were just done).
So I did some experimenting and found that the cookies tasted & looked best after chilling the dough for 24-36 hours and baking at 325 degrees convection.
Hope that helps!
Thanks for chiming in with your experience, too, Chelsea! I’m wondering if elevation may play into this (which is often a culprit for flattening cookies) – what elevation do you live at? I am right about 2,500 feet elevation.
I’m at 1,500 feet. For what it’s worth, I used a non-rimmed cookie sheet (at room temperature) with a silicone mat, and the oven was pre-heated. Each cookie weighed 1.4 oz.
These look delicious. My mom is notorious for not being much of a breakfast eater. I may have to show this recipe to her.
Oh I so want to make these with your chocolate granola recipe!!
Oh, yum! What a great idea!
Hi! Could I use Irish oatmeal or just rolled oats in place of the granola? I don’t have any on hand at the moment. I have been craving oatmeal chocolate chip cookies for awhile now. Thank you so much for sharing your recipes.
You could definitely try and see how it works out! I haven’t tried it myself so I’m not exactly sure of the results.
Yum! These sound great! Plus, I could easily trick myself into thinking they’re healthy and have them for breakfast!
Can’t wait to give them a try!
Haha, I like the way you think!
YUM YUM!!! I love to put oatmeal,coconut, cranberries, dried fruit and nut in my cookies. I also love using white whole wheat flour, and sucanat in them. Such a good cookie.
These look awesome! I need to try them out this week!
Paige
http://thehappyflammily.com