Granola chocolate chunk cookies are super chewy, soft in the middle, and dotted with gooey chocolate. Pick your favorite granola and bake it into these delicious and easy to make cookies.

School is in full swing. Week number two for us here.

That can only mean one thing.

We need cookies.

My kids are ride or die for these brown butter chocolate chip cookies.

I am ok with having one every now and then.

Normally, I like a cookie with more ingredients.

The jumble nut cookies from Whole Foods get me every time I shop there.

Or I like a cookie thats thin and crisp on the edges, like these pan-banging chocolate chip cookies.

Granola chocolate chunk cookies start with your favorite granola.

Pick whatever granola you love. You need about 2 cups.

I like something that has a bit of vanilla and maple syrup in it like this maple pecan granola from Open Nature.

Want to give these cookies a fall twist?

Try using a pumpkin spice granola.

Skip the nuts if you have somebody with an allergy in the family.

The cookies mix together in two different bowls.

They do not need to be chilled before baking, so that’s nice.

When you want a cookie, you want it now.

Not an hour and a half later.

Amiright?

The next important ingredient is bittersweet chocolate.

I really like the baking chocolate from Ghirardelli.

It’s pricey but it makes all the difference.

When the cookies bake up, the granola adds a good crunch here and there and the chocolate makes them seem more decadent than an oatmeal cookie.

This recipe is adapted from The Vanilla Bean Baking Book.

She really makes the best cookies.

Let me know what you think of these bad boys.

Have a good school year kids, parents, and teachers.

Granola Chocolate Chunk Cookies

Yield: 12 -14 cookies

Prep Time: 10 minutes

Cook Time: 12 minutes

Total Time: 22 minutes

Chewy and dense cookies dotted with gooey bittersweet chocolate and crisp chunks of your favorite granola.

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Ingredients

• 2 cups granola*
• 1 cup all-purpose flour
• 3/4 tsp baking soda
• 1/2 tsp salt
• 12 tbsp unsalted butter, room temperature
• 1/3 cup granulated sugar
• 3/4 cup packed light brown sugar
• 1 large egg
• 2 tsp pure vanilla extract
• 5 oz bittersweet chocolate, chopped into chunks

Instructions

1. Preheat the oven to 350 degrees F. Place a rack in the center of the oven. Line 2 large baking sheets with parchment or a silpat.
2. Add the flour, baking soda, and salt to a medium mixing bowl. Whisk to combine.
3. In the bowl of a stand mixer fitted with the paddle attachment, cream the butter and sugars together. Scrape down the sides as needed until the butter is light and fluffy.
4. Add the egg and vanilla to the butter and sugar. Mix to combine.
5. Add the flour mixture and mix on low until just about combined.
6. Mix the granola and chocolate into the dough by hand with a spatula until combined and no flour is visible.
7. Scoop the dough into 1/4 cup or 3oz portions. Roll into a ball. Place 6-7 dough balls on each baking sheet. Bake the cookies for 12 - 15 minutes until golden brown on the edges.
8. Let the cookies cool on the pan for 5 minutes before transferring to a wire rack to completely cool.

Notes

I recommend a vanilla, maple, and pecan granola. If you have nut allergies, shoot for something with maple syrup at least. You can also save some granola and chocolate chunks to place on top of the dough balls before baking if you want to see more of the ingredients.