Hmmmm…not sure if the kids really liked these or not…
This week's Tuesdays With Dorie recipe, Granola Grabbers, was chosen by Michelle of Bad Girl Baking. Before I looked up the recipe, I thought maybe they were some kind of granola bar, which would have been fine. But cookies? Chunky, bumpy, no-two-exactly-taste-the-same cookies? Count me in!
In fact, this is how I like to make oatmeal cookies – with lots of stuff in them. Nuts, raisins, coconut – pretty much anything. Chocolate chips, too, in my oatmeal cookies. Yum. The more stuff, the better. AND – since they're oatmeal cookies, they're GOOD FOR YOU. Aren't they?
The same holds true with the Granola Grabbers. I mean, come on – GRANOLA!
I had to get a few of the ingredients at the store – which reminded me that I (gulp) need to start thinking about all my holiday cookie baking and plan out what I'll need for all of that…and start the baking in, oh, mid-November this year. Yikes. But for now – Granola Grabbers. The recipe can be found on page 82 of Dorie Greenspan's Baking: From My Home to Yours.
These were super easy to put together.
First you combine all the chunky ingredients – the granola, the raisins, nuts, coconut, and wheat germ. (Okay, wheat germ isn't exactly chunky, but it's chunkier than flour, so it counts as chunky in my book.)
Dorie's recipe calls for slivered almonds – my granola already had sliced almonds, and my husband has been hinting for macadamia nuts in some kind of cookies lately, so I substituted macadamias for the almonds.
Then you cream the butter and sugars, add in the egg and salt, then the flour, and then the chunky mixture. Ta-da! So quick and easy.
Then you just scoop out the dough onto your (parchment-lined) cookie sheets and bake it off.
Note to self – next time, I'll put the dough in the fridge for half an hour or more before scooping it out. It was kind of warm yesterday afternoon when I was baking these, and I think my butter was too soft. The cookies, some of them, seemed to spread out too much and get a little too dark around the edges. Just a cosmetic issue, really; they tasted just fine.
In fact, EVERYONE in the house really likes these.
So it's safe to say these will become a part of the repertoire here.
Thanks Dorie – from my kids to you!
And, of course, if you want to see how the other eighty bazillion Tuesdays With Dorie members did with this recipe, go check out the list of links here!