(c) A Marcy Goldman, BetterBaking.Com Original Recipe

Chunky Granola Cookies

Totally awesome granola-style cookies. A touch of maple gives them a Canuck/Vermont flavor. Pecans, sour cherries, raisins, cranberries and tiny specs of dried cranberries make these crisp-chewy cookies trail blazers.The slick and sumptuous maple vanilla glaze also doesn’t hurt.  If the cranberries and cherries you have are pretty wizened and dry, plump them first in hot water, drain, dry and then add them to the recipe.

1/2 cup unsalted butter
2 tablespoons white sugar
3/4 cup light brown sugar, packed
1 tablespoon molasses
2 teaspoons honey
1 egg
1  ½ teaspoons pure vanilla extract
1/3 cup all purpose flour
1 3/4 cups oatmeal (any type - a mix of quick and old fashioned is best) 
1/8 teaspoon salt
1/4 teaspoon baking soda
1/4 teaspoon baking powder
1/8 teaspoon cinnamon
1/2 cup raisins, plumped and dried
½ cup dried cranberries, coarsely chopped
½ cup dried sour cherries, coarsely chopped
1/2 cup pecans, coarsely chopped
½ cup salted peanuts
¾ cup chopped white chocolate

1 cup confectioners’ sugar
½ teaspoon pure vanilla extract
¼ teaspoon pure maple extract
Cream or water as required   

Preheat the oven to 350 F. Line one large or two smaller baking sheets with parchment paper. Spray parchment paper with non-stick cooking spray.  

In a mixing bowl, cream the butter and sugar until well blended. Add in the egg, molasses, honey, vanilla and then oatmeal, flour, salt, baking soda, baking powder and cinnamon and blend well. Fold in the raisins, pecans, peanuts, and white chocolate.  This is a soft dough and you can chill it 10 minutes for easier handling but it should be rather soft.   Using wet hands, mold 2-3 tablespoons of cookie dough (just a little less than a golf ball) in your palms and round the mounds gently. Place on the baking sheet, spacing 3 inches apart, pressing slightly.

Bake 15-20 minutes until set – cookies will flatten slightly. 

For the glaze, in a small bowl, blend the confectioners’ sugar, extracts and cream or water to make a soft glaze. Smear on cookies with a flat icing spatula or dip cookies into glaze and take off excess. Let set. 

Makes 12-20 cookies. Best to wrap these each in wax paper and keep chilled.


© This is a Marcy Goldman/BetterBaking.com original recipe
This recipe is for sole, personal use of visitors of BetterBaking.Com Online Magazine. Marcy Goldman/ BetterBaking.com recipes are for your enjoyment but not to be posted or reprinted without express permission of the author/baker. Thank you kindly for respecting my copyright and happy baking. BetterBaking.Com, established 1997.