This granola cookie recipe will make you weak at the knees
Browning the butter gives these cookies a rich, nutty flavour that makes them positively addictive. We’ve used a nutty granola, too, but you could substitute for your favourite variety.
No creaming of butter and sugar is needed in this easy, yet scrumptious cookie recipe. If you're not a fan of dark chocolate, then simply replace it for more milk chocolate, or white chocolate (warning, this will be really sweet treat)!
Advertisement - Continue Reading Below
Yields:
16
Prep Time:
30 mins
Cook Time:
25 mins
Total Time:
55 mins
Cal/Serv:
410
Ingredients
250g
butter, chopped
125g
light brown soft sugar
100g
caster sugar
3
medium eggs
1tsp.
vanilla bean paste
350g
plain flour
1/2tsp.
bicarbonate of soda
150g
granola, roughly chopped if chunky, we used Dorset Cereals Nutty Granola
100g
dark chocolate, roughly chopped, see GH TIP
200g
milk chocolate chips
Flakes seas salt, to sprinkle
Directions
Step 1Melt the butter in a medium pan over medium heat. Continue cooking, swirling
the pan frequently, until the butter turns
golden with brown flecks and smells nutty
(it will foam during cooking, so keep
swirling the pan to check). Empty
the butter into a large bowl and leave
to cool slightly.
Step 2Add both sugars to the slightly cooled
brown butter and stir together using a
spatula or wooden spoon. Beat in the
eggs, one at a time, followed by
the vanilla, until combined. Stir
in the flour, bicarbonate of
soda and 100g of the granola.
Then stir in the dark and milk
chocolate. Cover and chill for
1hr (up to 24hr) until firm.
Step 3Preheat oven to 180°C
(160°C fan) mark 4. Line 2
large baking sheets with baking
parchment. Using your hands, roll
the mixture into 16 balls and arrange
on the lined sheets, spacing well apart.
Sprinkle the remaining 50g granola
over the cookies, pressing gently to
stick, if needed.
Step 4Bake for 14-16min, or until light golden
brown and the edges feel firm. Sprinkle
over the salt and leave to cool completely
on the sheets. Serve.
GH TIP:
Mixing chopped dark chocolate (which will melt and go gooey) and chunky chips (which retain their shape when baking) makes for a lovely texture contrast.
TO STORE:
Once cool, keep in an
airtight container at room temperature
for up to 5 days.
FREEZE AHEAD:
Portion the dough
and freeze on the lined baking sheets
(no need to space well apart). Once
solid, transfer to a food bag or
freezer-safe container. Freeze for
up to a month. To serve, bake from
frozen on lined sheets (spacing well
apart) in an oven preheated to
180°C (160°C fan) mark 4, adding
an extra 2min, if needed.
An experienced and highly skilled team of food writers, stylists and digital content producers, the Good Housekeeping Cookery Team is a close-knit squad of food obsessives. Cookery Editor Emma Franklin is our resident chilli obsessive and barbecue expert, who spends an inordinate amount of time on holidays poking round the local supermarkets seeking out new and exciting foods. Senior Cookery Writer Alice Shields is a former pastry chef and baking fanatic who loves making bread and would have peanut butter with everything if she could. Her favourite carb is pasta, and our vibrant green spaghetti is her weeknight go-to. Lover of all things savoury, Senior Cookery Writer Grace Evans can be found eating crispy corn and nocellara olives at every opportunity, and will take the cheeseboard over dessert any time (though she cannot resist a slice of tres leches cake). With a wealth of professional kitchen know-how, culinary training and years of experience between them, they are all dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work (and if they don’t – we’ll have the answer for why*) every time (*90% of the time the answer is: “buy an separate oven thermometer”!).
