Salted Chocolate Granola Cookies
One of my favorite things in the world is salty-sweet combo. Popcorn and M&M's, anyone? These cookies are the perfect combo with pretzels, pecans, chocolate chips and wait for it...granola. So good, so crunchy AND soft. And what is a cookie without milk? These can definitely stand on their own but then I wouldn't get to drink from my fun stripy straws!
- 1 1/2 cups unbleached all purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon kosher salt
- 1 3/4 sticks (7 ounces) unsalted butter, room temperature (NOTE: I let my butter set out at room temperature for about an hour and a half)
- 1 cup granulated sugar
- 1/2 cup light brown sugar
- 1 egg, room temperature
- 1 teaspoon vanilla extract
- 1 cup granola (or other cereal)
- 1/2 cup crushed salted pretzel pieces (or other salty snack food)
(I put some pretzel sticks in a plastic bag and crushed them with a rolling pin)
- 1 cup semi-sweet chocolate chips
- 1/2 cup chopped pecans or other nuts, optional
(If you don't use nuts, you may want to add more cereal or chocolate to compensate.)
- Whisk flour, baking powder, baking soda, and salt in medium bowl and set aside.
- In a second, large bowl, beat butter (make sure your butter is room temperature!), and sugars at medium-low speed until just combined, about 20 seconds. Increase speed to medium and continue to beat until light and fluffy, about 1 minute longer. Scrape down bowl with rubber spatula.
- Add egg and vanilla and beat on medium-low until fully and incorporated for about 30 seconds or so. Scrape down bowl again.
- Add flour mixture and mix on low until just incorporated and smooth.
- Using a large spoon, gradually add granola, pretzels, chocolate and nuts, and mix until well incorporated, ensuring that no flour pockets remain and ingredients are evenly distributed.
- Scoop dough into balls, each about 1 1/2 tablespoons, then roll between palms into balls. Place cookies on baking sheets, lined with parchment paper, spacing them about 2 1/2 inches apart, 8-10 per sheet and freeze for 15-20 minutes.
- Meanwhile, preheat oven to 375 degrees F.
- Remove cookies from freezer and bake one sheet at a time until cookies are golden brown, 13 to 16 minutes, rotating baking sheet halfway through.
- Let cookies cool completely before then move to wire cooling rack.
NOTES: There's definitely a technique to making and baking cookies from scratch. Cookies can turn out too fluffy, too flat, too dry, too hard and so on. Once cookies have cooled, I find that storing them in an airtight container with a fresh piece of bread, keeps them soft and moist.
For more information on cookie making and troubleshooting, here is a great link on tips and adjustments you can make to get the best cookies.
Photography by Jonathan Stiers ©2015 | Recipe from Food52