SPECIAL OFFER: - Limited Time Only!
(The ad below will not display on your printed page)

« Back | Print Print | Page | 3x5 | 4x6 | New BHG Cookbook
Select a size and use your browser's print button to print the page.

This recipe has been formatted to fit in your Better Homes and Gardens New Cook Book

Dark Chocolate Chip-Granola Cookies

Yield: About 48 cookies
Prep 20 mins Bake 350°F 10 mins  per batch
Dark Chocolate Chip-Granola Cookies
Ingredients
  • 2 2/3  cups  all-purpose flour
  • 1  teaspoon  baking soda
  • 1  teaspoon  salt
  • 1  cup  butter, softened
  • 1  cup  granulated sugar
  • 1  cup  packed brown sugar
  • 2  eggs
  • 2  teaspoons  vanilla
  • 1 1/2  cups  dark chocolate pieces or bittersweet chocolate pieces
  • 1  cup  granola with almonds
  • 1/2  cup  rolled oats
Directions

1. Preheat oven to 350 degrees F. Line a cookie sheet with parchment paper. In a medium bowl stir together flour, baking soda, and salt. Set aside.

2. In a large bowl beat butter with an electric mixer on medium to high speed for 30 seconds. Add granulated sugar and brown sugar. Beat until combined, scraping sides of bowl occasionally. Beat in eggs and vanilla until combined. Gradually add flour mixture, beating just until combined. Stir in chocolate pieces, granola, and oats.

3. Drop dough by rounded tablespoons or a small cookie scoop 2 inches apart onto the prepared cookie sheet. Bake for 10 to 12 minutes or until edges are light brown. Cool on cookie sheet for 1 minute. Transfer to a wire rack; cool.

From the Test Kitchen
  • Prepare as directed through Step 2. Drop dough by rounded tablespoons or a small cookie scoop onto ungreased cookie sheets. Freeze until firm. Transfer frozen dough mounds to an airtight container or freezer bag; cover or seal. Freeze for up to 3 months.
  • To serve, preheat oven to 350 degrees F. Line a cookie sheet with parchment paper. Place frozen dough mounds about 2 inches apart on the prepared cookie sheet. Bake for 10 to 14 minutes or until edges are light brown. Cool on cookie sheet for 1 minute. Transfer to a wire rack; cool.
  • Layer cookies between sheets of waxed paper in an airtight container; cover. Store at room temperature for up to 3 days or freeze for up to 3 months.
Nutrition Facts (Dark Chocolate Chip-Granola Cookies)
  • cal. (kcal) 143,
  • Fat, total (g) 6,
  • chol. (mg) 19,
  • sat. fat (g) 4,
  • carb. (g) 20,
  • Monounsaturated fat (g) 2,
  • fiber (g) 1,
  • sugar (g) 12,
  • pro. (g) 2,
  • vit. A (IU) 146,
  • Thiamin (mg) 0,
  • Riboflavin (mg) 0,
  • Niacin (mg) 0,
  • Pyridoxine (Vit. B6) (mg) 0,
  • Folate (g) 16,
  • Cobalamin (Vit. B12) (g) 0,
  • sodium (mg) 108,
  • Potassium (mg) 64,
  • calcium (mg) 10,
  • iron (mg) 1,
  • Percent Daily Values are based on a 2,000 calorie diet

What did you think of this recipe? Share your thoughts and rate it now.
« Back to Recipe