Some see granola as a cereal to be topped with milk. For others, it’s a yogurt topping or an accompaniment for fruit. There are purists who simply eat it like popcorn. And then there are those of us plagued with baking madness, who see granola as an ingredient for a dessert. Here is my favorite way to reincarnate it…
- 1/4 cup butter, at room temperature*
- 1/3 cup packed brown sugar, preferably dark
- 1/2 cup chunky peanut butter*
- 1 egg
- 1/3 cup flour*
- 1/4 teaspoon baking powder
- 1/2 teaspoon ground cinnamon, rounded
- 1/4 teaspoon salt, rounded
- 1 & 2/3 cup granola
- 1/3 cup packed raisins
Line cookie sheets with parchment paper or grease them. Preheat oven to 350 F. Beat the butter and sugar until smooth and fluffy. Beat in the peanut butter, then the egg. Sieve or sift the flour, baking powder, salt and cinnamon over the sugar mixture, then mix until evenly incorporated. Fold in the granola and raisins until evenly dispersed.
Drop dough by the scant tablespoon onto the prepared cookie sheets at least an inch apart from one another. Press the centers of the cookie dough dollops down using the back of a spoon on your thumb (it helps to dip it in water first). Bake for 9-10 minutes.
The bottoms of the cookies will seem quite brown, but this crisp edge pairs well with the other textures. Remove and let cool on sheets for a few minutes before transferring cookies to a plate, cooling rack, or mouth. If you like a slightly sweeter, spicier cookie, dust the tops of the cooled cookies with a mixture of powdered sugar and ground cinnamon. Store at room temperature in an airtight container for up to 3 days.
At once crispy and soft, chewy and crunchy, these cookies are sure to satisfy all varieties of granola lovers. And despite the title of this blog post, these hearty cookies are great for breakfast or any time of day. For a rich dessert, serve a few with vanilla ice cream and a dash of cinnamon. Disclaimer: It can be be difficult to see plain granola as anything but a cookie ingredient after trying these cookies. (But then again, that’s coming from me, the one who thinks of fresh baked biscotti whenever she gets a whiff of fresh lavender flowers!)
*Maybe next time… To make these dairy-free and add a welcome hint of coconut, use coconut oil in place of butter. If you use smooth peanut butter, add scant ¼ cup chopped nuts to the dough; alternately, almond or another nut butter would be equally good. As for flour, all-purpose, whole wheat, or a gluten free mix will all work fine. If you choose a granola that contains dried fruit, you might try swapping the raisins for one that pairs well with yours (dried blueberries, apricots, cranberries… the possibilities are nearly endless!).