Coconut Granola Cookies

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Ingredients

• 1/2 cup butter, softened
• 1/2 cup brown sugar
• 1 egg
• 1 teaspoon vanilla extract
• 1 cup all-purpose flour
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1 1/2 cups CRUNO Coconut Walnut Granola
• 1/2 cup chocolate chips, optional

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Instructions

1. Preheat oven to 350°F. Line a baking sheet with parchment paper.
2. Cream the butter and brown sugar together until light, about 2 minutes with a hand mixer or 3 to 4 minutes by hand. This step does more for texture than people assume; under-creaming gives you a denser, flatter cookie.
3. Beat in the egg and vanilla.
4. In a separate bowl, whisk together the flour, baking soda, and salt. Add to the wet mixture and stir just until combined. Overmixing at this stage is the most common reason cookies turn out tough.
5. Fold in the granola and chocolate chips by hand. A spatula works better than a mixer here because you want to keep the granola clusters mostly whole.
6. Scoop into rounded tablespoons, spaced 2 inches apart. Do not flatten them; they will spread on their own.
7. Bake for 10 to 12 minutes, until the edges are set and just barely golden. The centers will look slightly underdone. That is correct. They firm up as they cool.
8. Cool on the baking sheet for 5 minutes before transferring. Move them too early and they may fall apart.

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Storage Tips

Store cookies in an airtight container for up to 5 days.

You can also freeze the dough in portioned scoops and bake straight from frozen. Add 1 to 2 extra minutes to the bake time.