A basic oatmeal cookie is no less appealing to me than any other cookie, but when you add granola to it, they transform from ordinary to extraordinary. It’s possible that this cookie is the best because it is so much better than traditional oatmeal cookies in terms of flavor and texture.
| Prep Time: | 20 mins |
| Bake Time: | 15 mins |
| Total Time: | 35 mins |
| Servings: | 18 |
| Yield: | 18 cookies |
Ingredients
- 1 cup finely crumbled prepared granola
- ¾ cup all-purpose flour
- ½ teaspoon kosher salt
- ¼ teaspoon baking powder
- ¼ teaspoon baking soda
- ½ cup unsalted butter, softened to room temperature
- ½ cup firmly packed light brown sugar
- ¼ cup white granulated sugar
- 1 large egg
- ¾ teaspoon vanilla extract
- ¼ teaspoon ground cinnamon
- ½ cup old-fashioned rolled oats
Instructions
- Gather all ingredients. Preheat the oven to 350 degrees F (175 degrees C). Line a baking sheet with a silicone baking mat (such as Silpat™) or parchment paper.
- ALLRECIPES / PREETHI VENKATRAM
- Combine flour, salt, baking powder, and baking soda in a bowl and whisk for 30 seconds until dry ingredients are well combined.
- ALLRECIPES / PREETHI VENKATRAM
- Combine butter, light brown sugar, and granulated sugar in a second bowl. Cream with an electric beater until mixture is light and fluffy. Add egg and mix on high speed until well combined. Add vanilla extract and cinnamon and beat in.
- ALLRECIPES / PREETHI VENKATRAM
- Add egg and mix on high speed until well combined. Add vanilla extract and cinnamon and beat in.
- ALLRECIPES / PREETHI VENKATRAM
- Fold in dry ingredients with a spatula just until flour disappears.
- ALLRECIPES / PREETHI VENKATRAM
- Fold in granola and oats until well combined.
- ALLRECIPES / PREETHI VENKATRAM
- Scoop out tablespoonfuls of dough onto the prepared baking sheet, leaving ample space between the dough balls as they will spread out, about 8 per baking sheet.
- ALLRECIPES / PREETHI VENKATRAM
- Bake on the center rack in the preheated oven until cookies are golden brown, 13 to 15 minutes. Remove from oven and allow to cool on the baking sheet for 10 minutes. Transfer to a wire rack and cool completely. Repeat with remaining dough.
- ALLRECIPES / PREETHI VENKATRAM
- Transfer to a wire rack and cool completely. Repeat with remaining dough.
- ALLRECIPES / PREETHI VENKATRAM
- Serve and enjoy!
- ALLRECIPES / PREETHI VENKATRAM
- Dough can be refrigerated until needed. Cold dough may take an extra minute in the oven.
- If adding raisins, and/or chocolate chips, mix them in with the oats and granola.
Reviews
I grew up with the Sunday smell of oatmeal biscuits (I’m South African) so this brought back wonderful memories. I just love this variation!
He wast kidding when he said it might just be the best cookie. My family loves it so much. added some chocolate chips nuts and blueberries. It also helps to refrigirate the cookie dough on the baking trays for 30 mins before baking. Since i prefer my cookies on the thiccer side.
Of COURSE I put in raisins! It’s the only time I ever disagreed with Chef John’s taste buds. I also added nuts because my granola already had them in and it made them even better. These cookies are super and the recipe will replace my previous go-to oatmeal raisin cookie recipe. I still can’t believe Chef John doesn’t like raisins in his oatmeal cookies! It’s kinda sacrilegious.
Followed the recipe to a T! Chewy and crunchy all in one cookie. I’ll be making these over and over! My new fav!
Delicious! Came out with crispy edges and chewy centers. I added golden raisins, chocolate chips and cranberries. Substituted healthier coconut sugar in place of white sugar. Actually was able to fit about 12 per cookie sheet, not 8. Will definitely make again.
Absolutely delicious. This recipe has replaced my old granola/oat cookie. They stay moist and chewy, they freeze beautifully, they are insanely good. Another Chef John winner.
The fam love these cookies! They are super crunchy and crispy! I made this recipe the first time because I had granola I wanted to use. Five times later with zero modifications, I’ll be buying more granola to keep baking them!
These turned out very tasty! Crispy edges and softer, chewy center. Doubled the recipe. Definitely line your cookie sheet or you’ll be scraping them off!
It’s a tad long if you’re making your own granola, but totally worth it. We made plain, raisin and chocolate chip varieties. All are spectacular.
I hate oatmeal due to the texture but love oatmeal breakfast “cookies” so I decided to try this. I used Quaker granola with honey and almonds. However, when I got up this morning I realized my baking soda had expired. I substituted self-rising flour (Do Not Do This-lol). I also had an apple in the fridge I needed to use quickly, and I love apples with granola. I cut it into very tiny pieces and added about half the apple. The apple was an amazing addition! The cookies were delicious straight out of the oven–crisp on the outside and warm and gooey on the inside. However, as the day wore on, they grew soft and crumbly. This is completely my fault due to using the self-rising flour. I will be doing this recipe again (with the proper ingredients) and can’t wait to share at Christmas!
Made the recipe as written and cookies were delicious! Will definitely make again!
Had to make the CJ granola first and then the cookies so it took a little longer, but the effort was worth it. Lovely hostess gift for thanksgiving dinner.