Vicki nailed it on the head when she described them as chocolate chip cookies with granola. which is exactly what they are and probably the exact reason why I love them. They have that buttery toffee like flavor of a good chocolate chip cookie (plus chocolate chips!) but with some added texture and crunch from the granola/oats. Plus, I used golden raisins, and there's just enough to give a little fruity squish every now and then, which I am actually enjoying instead of hating.
This is another project that can be broken up to suit a toddler's schedule, which I appreciate so very much.
First up, you make granola. Rose got this recipe from Caitlin Freeman, she who makes the Mondrian cake . (By the way, she has the coolest job.) This granola is a bit on the sweet side for me as it had both light Muscovado and maple syrup (I use grade B; more flavor). It was also really wet after the prescribed baking time so I kept on baking until it was dry and toasty.
Granola is easy peasy. Mix up your dry stuff: oats, nuts, sugars, cinnamon.
Then mix in your wet stuff: oil, maple syrup, vanilla.
Then you bake it and a low heat until toasty. Done.
The granola can be made way on advance; it keeps in the fridge but you could probably also freeze it. In my case I made it the day before I made the cookies while the child napped.
Next up: make some cookie dough.
Standard stuff here. Cream butter with sugars. Add some egg. Then some flour, leaveners, and salt. It will smell like chocolate chip cookie dough.
Then you mix in (by hand) the granola, raisins, and chocolate chips.
|looks like my chocolate chips bloomed. no wonder they were on sale!|
You roll out 42 gram balls of dough and then smush them down.
12 minutes in the oven and you have this:
Then you do a jig of impatience while you bake all the cookies, take some photos, and wait for them to cool a bit.
And then you try hard not to eat all the cookies in one sitting. Definitely making these again!