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)!
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Yields:
16
Prep Time:
30 mins
Cook Time:
25 mins
Total Time:
55 mins
Cal/Serv:
410
Ingredients
250 g butter, chopped
125 g light brown soft sugar
100 g caster sugar
3 medium eggs
1 tsp. vanilla bean paste
350 g plain flour
1/2 tsp. bicarbonate of soda
150 g granola, roughly chopped if chunky, we used Dorset Cereals Nutty Granola
100 g dark chocolate, roughly chopped, see GH TIP
200 g 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.
The GH Kitchen Team are Good Housekeeping’s resident recipe developers and all-round food obsessives. GH Kitchen Director Sarah Akhurst is our resident hosting pro and loves nothing more than putting on a foodie feast for friends. Our GH Kitchen Manager Linzi Pucino is our very own Italian food expert (originally hailing from the North East of Scotland!) and can be found working her way through midweek recipes that cover all bases, from haggis to ragu! Our Kitchen Editor Nadine Brown loves digging into the stories behind her favourite foods and enjoys applying her eclectic tastes to more modern, flavour-forward recipes - just don't give her too much chilli! Our Junior Food Content Produce Frankie Prichard combines a love of beautiful presentation and flavour-led, seasonal cooking in her recipe development, along with a passion for bringing people together through food. With a wealth of professional kitchen experience between them, they’re dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work every single time
