I don't consider myself a picky eater, but I'm really not a fan of oatmeal or coconut. It's a texture thing. Well that, and the fact that coconut tastes like sunblock to me (I know, I know, it's the other way around, but growing up in the valley of the Sun, it's just too strong of an association!) Nonetheless, I was determined to make these cookies since my husband LOVES oatmeal cookies.
I'm so glad I did make them! (Albeit with a *few* modifications- but whole wheat? It's all for the better!).
My little niece Lily helped me stir the granola and make sure all the ingredients were of the highest quality. While she nibbled on the nuts, she couldn't get enough of the white chocolate chips. I told her "just one" and she kept saying, "okay, just another one" over and over. It was adorable.
To suit these cookies to a few picky eater (myself apparently, though we do have someone who refuses cooked raisins and those don't bug me) I used Craisins and white chocolate chips in these. Because I didn't buy any wheat germ and I didn't want coconut, I used whole wheat flour and some extra nuts to help bulk up the dough.
This weeks choice came from Michelle and I'm so glad she picked it, since these cookies were amazing and I know I wouldn't have made them on my own. That's the beauty of Tuesdays with Dorie.
Adapted from Baking by Dorie Greenspan
3 Cups Granola without Fruit (Traders Joe's Pecan Praline Granola)
3/4 Cup Craisins, plumped in 1/2 Cup boiling water then drained
1/2 Cup Chopped Raw Cashews
1/2 Cup Chopped Pecans
1/2 Cup White Chocolate Chips
1 3/4 Sticks (or 14 tablespoons) Butter, softened
3/4 Cup Dark Brown Sugar, packed
3/4 Cup Sugar
1 teaspoon Vanilla Extract
1/4 teaspoon Salt
1 Cup Whole Wheat Flour
Preheat the oven to 350. Line two baking sheets with parchment or Silpats.
Put the granola into a large bowl and break up any large clumps. Add nuts and chocolate and stir to combine.
In a Stand mixer with the paddle attachment, cream butter and sugars until smooth and fluffy. Add egg, vanilla, and salt and beat until well blended. Reduce to low and add the craisins until just combined. Add the flour, pulse to combine, and dump in the granola mix. Blend until just mixed and then stir with a silicone spatula to make sure everything is combined.
For drop cookies:
Scoop out cookies onto sheet (about 12 per pan), flatten slightly with your palm or a large flat spatula, and bake for 10-12 minutes, until lightly browned but not too firm- be careful not to overbake! Remove from oven to a cooling rack and let rest for a couple minutes before removing from pan.
For bar cookies:
Smooth 1/2 the dough into a lightly greased 8 x 8 pan. Bake for 25-30 minutes or until golden and fragrant, being careful not to over bake. Remove pan from oven and cool for 10 minutes. Turn pan out onto a cooling rack and let block cool for a couple minutes, then carefully cut with a large chef knife.
Enjoy cookies within three days or freeze for up to 2 months.