How to Make Granola Chocolate Chip Cookies

Subscribe & check out my other videos!    / cookingandcrafting  
These granola chocolate chip cookies are seriously the best cookies I have made in a VERY, VERY long time. I know that the granola had a LOT to do with how good these were.

This makes a small batch - about 18 cookies. I would suggest doubling these, because they will miraculously disappear. Just saying. In this recipe, I used the granola that I received from Fancy Food. In the video I tell you all the wonderful ingredients contained in the granola.

1 cup all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
1 stick (1/2 cup) unsalted butter, softened
1/3 cup packed light brown sugar
1/3 cup granulated sugar
1/2 teaspoon vanilla
1 large egg
1 cup granola (chop clusters if large)
3/4 cup semisweet chocolate chips (4 1/2 ounces)

Place oven racks in upper and lower thirds of oven and preheat oven to 375°F.

Whisk together flour, baking soda, and salt in a small bowl. Beat together butter, sugars, and vanilla in a medium bowl with an electric mixer at high speed until pale and fluffy, about 3 minutes, then beat in egg until combined well. Reduce speed to low, then add flour mixture and mix until just combined. Stir in granola and chocolate chips.

Drop 18 mounds (about 2 level tablespoons per mound) of batter about 2 inches apart onto 2 ungreased large baking sheets, then pat each mound into a 2 1/2-inch round.

Bake cookies about 13 minutes. Cool on sheets 1 minute, then transfer to racks to cool completely.

Disclaimer: The granola was provided to me by Fancy Food in exchange for a review of their products. I was provided the sample free of charge by the company and I provided my honest opinion. No other type of compensation was received for this review.

I have a website! http://www.cookingandcrafting.com/

Please don't forget to "like", share, favorite and comment my video!

Sharing is caring. Click on the share button so your friends can also enjoy this video.

If you enjoyed this recipe or craft and you plan on making it at a later date, the easiest way to access it later is to "Favorite" it.

By commenting, I get to know who YOU are! Eventually, I end up knowing your name and I feel like that gives us a better bond than an unseen name. You can even just leave me a smiley face because who doesn't love smiley faces?

By subscribing, you get all of the videos that I upload three times a week delivered into your subscription center! It's free and comes with a money back guarantee!
Subscribe here: http://bit.ly/12Lkz6X
If you go to http://tinyurl.com/kc2f4vc , you can put a check mark in front of "CookingandCrafting" and check the box for "email with new uploads", you will receive an email the minute I upload a video. How sweet is that function?

Facebook: http://tinyurl.com/km4fz98
Pinterest: http://tinyurl.com/kgooof5
Instagram: http://tinyurl.com/l2wmdbr
Google Plus: http://tinyurl.com/oyylaon
My other channel, where I vlog and take you OTG (on the go!!) around Hawaii and on trips with me:
http://tinyurl.com/lagmt3r

Playlists to all of my videos:
http://tinyurl.com/lp2fgvz

Please check out my bestie YT friend, Tammy (yoyomax12):
http://tinyurl.com/3vzgpca
Tammy and I have been friends for many years and met here on YouTube! Since then we have met up in real life many times. You will LOVE her tutorials and learn how to decorate cupcakes better than most bakeries do. She lives in Canada, but I really wish she lived next door.

Also check out Jenn of cupcakesandcardio. You will love her as well. http://tinyurl.com/lahtvfp
She and I have just recently become YT besties, have now met in real life twice and done some video collaborations together. When we are together, we "get" each other. It is hard to explain to people sometimes what you do and it is nice to be comfy knowing that she also understands everything I am talking about. Oddly enough, she too lives in Canada. I may have to move there soon since such awesome ladies are produced there!

Lastly, smile! I like it when you smile :)

For business inquiries: [email protected]