I first tasted Saltine Cracker Toffee a few years ago when a friend gave me some during the holidays. I could not believe this toffee was made with saltine crackers—I never would have guessed! Continue reading
I remember how amazing I thought Magic Cookie Bars were when I first made them years ago and I still think they’re pretty amazing! I first made some Dark Chocolate-Toffee Magic Bars a few years ago, which are really yummy too. When I was looking at Continue reading
Sometimes you can tell just by reading a recipe that it’s going to be good. That’s how I felt about this recipe when I saw it in an old cookbook from the 80’s, the Nestle® Toll House® Recipe Collection. I first made it several years ago for a breakfast gathering and everyone Continue reading
I’ve been in a chocolate chip mood lately! I recently posted a recipe for some Chocolate Chip Scones and then I thought I’d make some breakfast-type cookies, but with chocolate chips in them, too–I call them Dark Chocolate Chip Granola Cookies. A cookie made with ingredients that I usually put in granola, like honey, coconut flakes, old-fashioned oats, wheat germ, ground flaxseed, chopped nuts, raisins or dried cranberries, and a good amount of dark chocolate chips!
These cookies brown a little more around the edges because of the honey, I think. I read somewhere that baked goods made with honey brown faster, so that’s true of these cookies. They’re a good, slightly chewy cookies that make a great snack or quick breakfast if you like sweet things for breakfast!
DARK CHOCOLATE CHIP GRANOLA COOKIES by NancyC
Makes about 26 cookies
- 1 cup (2 sticks) unsalted butter, softened
- 3/4 cup packed light brown sugar
- 2/3 cup honey
- 1 teaspoon pure vanilla extract
- 2 large eggs
- 2 cups unbleached all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 1/4 cups sweetened coconut flakes
- 1 1/2 cups old-fashioned oats
- 1/4 cup wheat germ
- 1/4 cup ground flaxseed (you can substitute wheat bran or oat bran for the wheat germ or flaxseed)
- 1 cup golden raisins, dark raisins, or dried cranberries (or a mix of 2 or 3 of these)
- 1 1/4 cups dark chocolate chips
- 1 cup chopped pecans or walnuts
Preheat oven to 350˚F. Line cookie sheets with parchment paper.
In large bowl, cream butter and sugar, until smooth, then add honey, vanilla, and eggs, blending well.
In medium size bowl, mix flour, baking powder, baking soda, and salt. Add this mixture, half of it at a time, to the butter/sugar mixture; mix until everything is blended, but don’t overmix.
Fold in, a few ingredients at a time, the coconut flakes, oats, wheat germ, flaxseed, raisins or cranberries, chocolate chips, and nuts, stirring to blend everything evenly into the batter (batter will be thick).
Using a measuring cup, drop dough by 1/4 cupfuls, 2 inches apart, onto parchment-lined cookie sheets (you should be able to fit 6 cookies per sheet). Bake at 350˚F for 12 to 13 minutes or until edges are browned. Cool on cookie sheet for 2 to 3 minutes, then move to wire rack to cool completely.
It’s nice eating cookies that have some healthy ingredients in them–I guess it helps justify eating cookies, right? 🙂 Do you have any healthier cookie recipes you like to make?
Sharing this recipe at Fiesta Friday, Meal Plan Monday, Weekend Potluck.
The last time I made granola, I made Chocolate Chip Cherry Granola. It was the first time I had added chocolate to granola and I loved the combination! And now that summery weather is here, it seemed like the perfect time to try making S’mores Granola. S’mores are such a classic summer treat, so why not make a granola version? I used Jet-Puffed Mallow Bits, mini semi-sweet chocolate chips, and Golden Grahams cereal to mimic the chocolate-marshmallow-graham cracker flavors, and these all worked really well with my granola base.
This S’mores Granola makes a good snack to munch on any time of day and you can also spoon it over vanilla yogurt for an easy breakfast or dessert. If you like sweet cereal, you could also serve this granola in a bowl with milk.
S’MORES GRANOLA by NancyC
Makes about 10 cups
Preheat oven to 325˚F. Line a 10 x 15″ or 13 x 18″ rimmed baking sheet with parchment paper; set aside.
In a microwave-safe bowl or container, heat the honey for about 30 seconds so it’s thinner and easier to stir; then mix the honey, oil, and salt together in a small bowl; set aside.
In large bowl, toss the oats, wheat germ or flaxseed, and chopped pecans. Add in the honey, oil, and salt mixture and toss again, combining all ingredients well.
Spread mixture evenly on your parchment-lined baking sheet. Bake at 325˚F for 20 minutes; remove pan from oven to stir and toss mixture for even baking. Return to oven for an additional 15 minutes, until mixture is golden, and remove from oven.
Stir granola, then let it cool completely on pan (if the granola isn’t quite crunchy, it will get crunchier as it cools). When completely cool, put granola mixture in an extra large bowl and stir in the Golden Grahams, Jet-Puffed Mallow Bits, and mini chocolate chips (or chopped up Hershey bars). Store in a tightly sealed container for up to 2 weeks.
S’mores are such a classic treat and it’s fun making variations on the chocolate-graham cracker-marshmallow combination. Did you have S’mores often as a kid and do you make them now?
Linked to Full Plate Thursday, Let’s Get Real Friday, Inspiration Thursday.
