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My grandma loved to cook, but there are three distinct things that I remember her making the most: burgers, apple pies, and oatmeal cookies. All three delicious in their own way, and during the holidays her house always smelt of a various mix of baked goodies. In the years since she went into the nursing home I’ve taken over the majority of baking for family functions, and I’m beyond thrilled to add my own unique spin on a classic that she used to make – Honey Granola Cookies.
I picked up the new Quaker® Simply Granola at Wal-Mart last week, and it made for the perfect addition to my oatmeal cookie recipe. The variety in Quaker® Simply Granola Oats, Honey & Almonds added a unique set of flavors to an already rich and filling cookie. The granola is not only an excellent source of fiber, but also only has 9g of fat per serving!Print
- 2 1/2 cups dark brown sugar
- 1 cup unsalted butter, room temperature
- 2 tsp. vanilla extract
- 2 eggs, room remperature
- 1 1/2 cups all-purpose flour
- 1 tsp. salt
- 1/1 tsp. baking soda
- 1 cup Quaker® Oats
- 2 cups Quaker® Simply Granola Oats, Honey & Almonds
- Preheat oven to 350.
- Combine butter and 2 cups brown sugar in bowl of stand mixer, mix on medium speed until light in color, about 5 minutes.
- While butter and sugar are creaming, combine flour, salt, and baking soda in mixing bowl and whisk to combine.
- Add 1 cup Quaker® Simply Granola Oats, Honey & Almonds to a food processor with 1/2 cup brown sugar and pulse until granola breaks up, combine with remaining granola and oats, stir to combine.
- Turn stand mixer to low, add vanilla, followed by one egg at a time.
- Remove bowl from mixer and fold in dry ingredients until just combined.
- Mix in granola and oats mixture until combined.
- Chill in refrigerator for at least 30 minutes before using a cookie scoop to place on baking sheet, 2 inches apart.
- Baking for 10-12 minutes, or until edges are crispy and center is soft.
- Chill dough in refrigerator between rounds of baking.
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