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Oatmeal Granola Cookies
Try this delicious twist on a cookie with some heart-healthy ingredients.
Soooo. I decided to pretend to make a healthy cookie. It's sort of a healthy-ish, if you give it a sideways glance and squint with one eye. What it is, in actuality, is my new favorite cookie which happens to contain some healthy ingredients.
This is a spin on a soft and chewy oatmeal cookie filled with ingredients like flax and chia seeds, with touches of brown sugar and chocolate - a winning combo to make you feel reasonably pleased with yourself for making such good choices in your snack life. A guiltless cookie that tastes like a guilty pleasure.
Oatmeal Granola Cookies
Servings
Prep Time
Cook Time
Ingredients
Total Time
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Equipment
- 1 small bowl
- 1 medium bowl (I love these Casafina cereal bowls and this Casafina stoneware mixing bowl set)
- Electric mixer
- Baking sheet
Ingredients
- 1 cup butter, softened
- 1 cup brown sugar
- 2/3 cup granulated sugar
- 2 teaspoons vanilla
- 2 eggs
- 1 teaspoon cinnamon
- 2 1/2 cups flour
- 1 teaspoon salt
- 1 1/2 teaspoons baking soda
- ½ cup of your favorite granola (I used one with flax seeds and chia seeds in it)
- 1 Tablespoon chia seeds
- 1 Tablespoon flax seeds
- ½ cup mini chocolate chips (cause if they are mini, they don’t count, right?)
- 1 packet of Apple Cinnamon Quaker Oatmeal
- 1/4 cup cranberries (optional)
- 1/4 cup pecans (optional)
Note: I made the recipe with and without the cranberries and pecans. My family preferred them without, but at work, they ALL disappeared before 9:30 am!
Instructions
- In your mixing bowl, cream together the softened butter and sugars.
- Add eggs and vanilla and combine.
- In a separate bowl, combine the dry ingredients (flour, oats, 1 teaspoon of the salt, cinnamon, baking soda) then gradually add the dry ingredients into the butter mixture while mixing on low.
- Gently fold in the seeds, granola, and chocolate chips into the dough mixture.
- Chill the dough in the refrigerator for about 30 minutes. Preheat the oven to 350 degrees F while the dough chills.
- Place parchment on a baking sheet, and scoop 1 inch balls of dough onto the prepared sheet placing them about 2 inches apart.
- Bake for 14-18 minutes.
Love baking? Then check out Brian Hart Hoffman’s Bake From Scratch (Vol. 1, Vol. 2, Vol. 3, Vol. 4) for more great recipes! And for more of my recipes, check out my In the Kitchen page.
Stay safe and bake on!
XOXO,
