Best 4 Granola And Dried Cranberry Chocolate Chip Cookies Recipes
Indulge in a delightful culinary journey with our tantalizing Granola and Dried Cranberry Chocolate Chip Cookies! These delectable treats are a harmonious blend of flavors and textures that will satisfy your sweet cravings. Picture chewy, golden brown cookies studded with plump dried cranberries, rich chocolate chips, and crunchy granola clusters. Each bite offers a burst of sweet and tangy flavors, complemented by the nutty crunch of granola. These cookies are not only a delightful indulgence but also a wholesome snack that's packed with the goodness of oats, nuts, and dried fruits. Whether you're a seasoned baker or a novice in the kitchen, our easy-to-follow recipes will guide you through the process of creating these irresistible cookies. So, preheat your oven, gather your ingredients, and let's embark on a baking adventure that will leave you and your loved ones craving more!
Here are our top 4 tried and tested recipes!
WINNING CRANBERRY CHIP COOKIES
Chock-full of cranberries, chocolate chips and nuts, these cookies are fun to eat. They offer a change of pace from traditional Christmas cookies...but don't wait until December to make them. My family requests them all year-round.
Provided by Taste of Home
Categories Desserts
Time 25m
Yield about 6 dozen.
Number Of Ingredients 11
Steps:
- In a large bowl, cream butter and sugar. Add eggs and vanilla; mix well. Combine the flour, baking powder and salt; gradually add to the creamed mixture and mix well. Stir in chocolate chips, cranberries, pecans and toffee bits if desired (dough will be stiff)., Drop by rounded tablespoonfuls 2 in. apart onto ungreased baking sheets. Flatten slightly. Bake at 350° for 11-14 minutes or until set and edges are lightly browned. Cool for 2 minutes before removing to wire racks.
Nutrition Facts : Calories 82 calories, Fat 5g fat (2g saturated fat), Cholesterol 13mg cholesterol, Sodium 39mg sodium, Carbohydrate 10g carbohydrate (6g sugars, Fiber 1g fiber), Protein 1g protein.
GRANOLA CHOCOLATE CHIP COOKIES
Provided by Ree Drummond : Food Network
Categories dessert
Time 2h15m
Yield about 36 cookies
Number Of Ingredients 22
Steps:
- Preheat the oven to 350 degrees F.
- In the bowl of an electric stand mixer (or using a hand mixer), beat together the brown sugar and butter until fluffy. Beat in the vanilla. Add the eggs 1 at a time, scraping the bowl after each.
- Mix together the flour, salt and baking soda in a medium bowl. Add it to the creamed mixture in 2 to 3 batches, mixing until just combined. Mix in the oats, Granola, apricots and chocolate chips until just combined.
- Use your preferred-size cookie scoop (or a regular spoon) to drop portions of dough onto lightly greased baking sheets, spacing them a couple inches apart. Bake until dark and chewy, 12 to 13 minutes. If you'd like a crispier cookie, just cook a little longer!
- Let the cookies cool slightly on the baking sheets, then transfer them to a plate for serving.
- Preheat the oven to 325 degrees F.
- In a bowl, toss the oats with the oil, melted butter and salt. Spread the mixture out on 2 baking sheets and toast in the oven for 12 minutes, shaking the pans twice during the cooking time and making sure the oats don't burn. Set aside to cool a bit.
- In a medium saucepan, combine the brown sugar, honey and molasses. Stir the mixture until combined, then heat over medium heat, stirring, until barely bubbling. Stir in the vanilla extract.
- Toss together the toasted oats, pecans, sunflower seeds and almonds in a large bowl. Pour in the sugar mixture, stirring as you pour. Toss to combine; it will be sticky!
- Thoroughly grease a baking sheet or line it with greased foil. Spread the mixture onto the baking sheet and bake until golden, about 30 minutes. Let cool, then use a fork to make clusters. Store in a jar until ready to use.
CRANBERRY-CHOCOLATE CHUNK COOKIES
There must have been some magic baking up in the Betty Crocker Kitchens when this recipe was developed, because this deceptively simple cookie is about to steal the show (and your heart). Perfect for bake sales, book clubs, Christmas cookie exchanges and anything in between, this genius recipe will disappear in almost the same short amount of time it takes to make them-maybe even faster. To keep it simple, we started with Betty Crocker's sugar cookie mix, added a few heaps of dark chocolate chunks, tossed in dried cranberries and for a dazzling finish we sprinkled these confections with coarse sparkling sugar. We could have picked a different dried fruit, but the sweet-tart cranberries balance out the rich dark chocolate so perfectly that we'd say this combination is a match made in flavor heaven. Plus, with just 20 minutes of prep, you can make this always-impressive cookie in almost no time flat!
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 1h20m
Yield 28
Number Of Ingredients 5
Steps:
- Heat oven to 375°F.
- Make dough as directed on pouch for drop cookies. Stir in chocolate chunks and cranberries. Drop dough by rounded tablespoonfuls 2 inches apart onto ungreased cookie sheets. Sprinkle sugar on tops.
- Bake 10 to 12 minutes or until edges are set. Cool 2 minutes; remove from cookie sheets to cooling racks. Cool completely, about 30 minutes. Store in airtight container.
Nutrition Facts : Calories 160, Carbohydrate 21 g, Cholesterol 15 mg, Fat 1 1/2, Fiber 1 g, Protein 1 g, SaturatedFat 4 g, ServingSize 1 Cookie, Sodium 80 mg, Sugar 13 g, TransFat 0 g
GRANOLA-CHOCOLATE COOKIES
This is a sweet crunchy cookie with chocolate chips and granola. Easy to make and quick to satisfy.
Provided by k. anderson
Categories Desserts Cookies Drop Cookie Recipes
Yield 24
Number Of Ingredients 11
Steps:
- Preheat oven to 375 degrees F (190 degrees C).
- In a medium bowl, cream together the butter, brown sugar and white sugar. Beat in the egg and vanilla. Combine the flour, salt and baking soda, stir into the creamed mixture. Finally, stir in the granola, chocolate chips and peanuts. Drop dough by heaping teaspoonfuls onto greased cookie sheets, about 2 inches apart.
- Bake 12 to 15 minutes in the preheated oven, until cookies are lightly browned around edges. Remove cookies to wire racks and allow to cool.
Nutrition Facts : Calories 246.7 calories, Carbohydrate 28.9 g, Cholesterol 28.1 mg, Fat 13.6 g, Fiber 1.8 g, Protein 3.7 g, SaturatedFat 6.8 g, Sodium 211.2 mg, Sugar 18.9 g
Tips:
- Use a combination of oats and flour for a chewy texture. The oats provide a hearty, chewy texture, while the flour helps to bind the cookies together.
- Don't overmix the dough. Overmixing the dough will make the cookies tough. Just mix until the ingredients are combined.
- Chill the dough before baking. Chilling the dough helps to firm it up and makes it easier to handle. This also helps the cookies to hold their shape better in the oven.
- Bake the cookies at a high temperature. Baking the cookies at a high temperature helps to create a crispy exterior and a chewy interior.
- Don't overbake the cookies. Overbaking the cookies will make them dry and crumbly. Bake them just until they are golden brown around the edges.
- Let the cookies cool completely before enjoying. This allows the flavors to develop and the cookies to firm up.
Conclusion:
These Granola and Dried Cranberry Chocolate Chip Cookies are a delicious and easy-to-make treat that is perfect for any occasion. They are chewy, flavorful, and packed with oats, dried cranberries, and chocolate chips. Whether you enjoy them as a snack, dessert, or part of a packed lunch, these cookies are sure to be a hit.
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