Yield 42 Number Of Ingredients 11 Steps:
Heat oven to 350 degrees F. Coat baking sheets with no-stick cooking spray. Beat shortening and brown sugar in large bowl with electric mixer on medium speed until creamy. Beat in eggs, milk and vanilla. Combine flour, salt and baking soda in medium bowl. Add to egg mixture. Mix well. Stir in granola and chocolate chips. Drop by rounded tablespoonfuls onto prepared baking sheets. Bake 9 to 10 minutes or until bottoms are lightly browned. Cool 2 minutes. Remove to wire rack to cool completely.
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.
Time 25m Yield 5 dozen Number Of Ingredients 10 Steps:
In large mixing bowl; combine butter and both sugars and beat until creamy. Add eggs and vanilla, beating until fluffy. Combine flour, salt and soda; add to creamed mixture and stir until blended. Stir in granola and chocolate chips. Drop by heaping teaspoonfuls onto a non-stick baking sheet. Bake at 350°F for 10-12 minutes or until golden brown.
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.
Yield Makes 18 large (4-inch) cookies Number Of Ingredients 10 Steps:
Put 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, switching position of sheets halfway through baking, until pale golden, about 13 minutes. Cool on sheets 1 minute, then transfer to racks to cool completely.
Time 2h20m Yield Makes about 40 Number Of Ingredients 13 Steps:
Preheat oven to 350 degrees. Beat oil and brown sugar in a bowl on medium speed until well combined, about 3 minutes. Beat in eggs and vanilla. Add flour, baking soda, and salt; beat until combined. Stir in remaining ingredients until well combined. Refrigerate dough until firm, about 1 hour. Drop heaping tablespoons of dough, 2 inches apart, onto parchment-lined baking sheets. Bake until golden, rotating sheets halfway through, 13 to 14 minutes. Let cookies cool completely on a wire rack before removing from sheets. Cookies can be stored in airtight containers at room temperature up to 2 days.
Time 30m Yield 18 cookies Number Of Ingredients 10 Steps:
Preheat oven to 350 degrees F. Cream butter and sugar in a stand mixer. Add egg. In a separate bowl, combine flour, baking soda, salt and spices. Gradually add to wet ingredients. Combine thoroughly. Stir in granola and chocolate chips until well incorporated. Drop by spoonful onto parchment-lined baking sheet. Bake for 8-10 minutes. Remove from oven and let cool on sheet 2 minutes. Remove to rack and let cool completely.
Time 1h15m Yield 32 Number Of Ingredients 12 Steps:
Heat oven to 375°F. Line cookie sheets with cooking parchment paper. In small bowl, mix flour, baking soda and salt. In medium bowl, beat sugars, vegetable oil spread, oil and applesauce with electric mixer on medium speed until smooth. Beat in egg product and vanilla. On low speed, gradually beat in flour mixture. Stir in granola (breaking up any large pieces) and chocolate chunks. Drop by rounded teaspoonfuls onto cookie sheets. Bake 8 to 10 minutes or until golden brown. Cool 2 minutes; remove from cookie sheets to cooling racks. Cool completely, about 30 minutes.
