The thing about blogs is that once a post moves off the homepage, you’re not so likely to find it again. Sure, blogs are searchable. But there’s that old adage: Out of sight, out of mind. Heck, even I have trouble keeping track of the recipes I’ve posted here.
So when I was browsing through some very long-ago posts and found this amazing recipe for cookie granola, I had to re-post it so you’ll see it again. It’s THAT good.
My friend and fellow food blogger Alison of Two of a Kind Cooks sort of invented this granola-cookie mashup (she calls it cranola), and was on a kick making different variations. If you’ve spent any time around here, you know that I’m a bit obsessed with granola (see my various granola recipes here, here and here). So Alison and I tossed this recipe back and forth in a kind of recipe tennis.
Seriously, you really have to make a batch … soon!
pecan cranberry chocolate cookie granola recipe
makes about 4 cups
½ cup chopped pecans, divided
½ cup granulated sugar
¼ cup coconut oil, room temperature
1 large egg
½ teaspoon vanilla extract
1 cup all-purpose (or white whole-wheat) flour
½ teaspoon cinnamon
½ teaspoon baking soda
¼ teaspoon salt
2½ cups old-fashioned oats
¼ cup dried cranberries
¼ cup milk or semi-sweet chocolate chips
Preheat oven to 350 degrees. Line a baking sheet with parchment paper or a silicone baking mat. In a food processor, pulse ¼ cup pecans and the sugar until coarsely ground. In the bowl of a stand mixer (or in a large bowl using a hand mixer), beat the coconut oil and pecan/sugar mixture on high speed until creamy, about 3 minutes. Add the egg and vanilla extract and beat until well combined. Add the flour, cinnamon, baking soda and salt and mix until just combined. Add the oats and remaining pecans and stir; when the mixture gets stiff, use your hands to continue mixing until the oats and pecans are evenly incorporated into the dough. Use your hands to squish irregular chunks of dough onto the baking sheet; if you have any mixture that doesn't want to clump together, just add that to the baking sheet (it'll be delicious on yogurt). Bake the cranola for 15 minutes, remove from the oven and stir gently. Bake for another 10 minutes, remove from the oven and stir gently. Bake for an additional 5–10 minutes until the clumps are dry. Remove the baking sheet from the oven and scatter the cranberries over the hot cranola. Let cool for 15 minutes and then scatter the chocolate chips over the cranola. Let cool completely before stirring (or the chocolate chips will melt).
Store the cranola in an airtight container at room temperature for up to a week, if it lasts that long.
pecan cranberry chocolate cookie granola recipe
makes about 4 cups
½ cup chopped pecans, divided
½ cup granulated sugar
¼ cup coconut oil, room temperature
1 large egg
½ teaspoon vanilla extract
1 cup all-purpose (or white whole-wheat) flour
½ teaspoon cinnamon
½ teaspoon baking soda
¼ teaspoon salt
2½ cups old-fashioned oats
¼ cup dried cranberries
¼ cup milk or semi-sweet chocolate chips
Preheat oven to 350 degrees. Line a baking sheet with parchment paper or a silicone baking mat. In a food processor, pulse ¼ cup pecans and the sugar until coarsely ground. In the bowl of a stand mixer (or in a large bowl using a hand mixer), beat the coconut oil and pecan/sugar mixture on high speed until creamy, about 3 minutes. Add the egg and vanilla extract and beat until well combined. Add the flour, cinnamon, baking soda and salt and mix until just combined. Add the oats and remaining pecans and stir; when the mixture gets stiff, use your hands to continue mixing until the oats and pecans are evenly incorporated into the dough. Use your hands to squish irregular chunks of dough onto the baking sheet; if you have any mixture that doesn't want to clump together, just add that to the baking sheet (it'll be delicious on yogurt). Bake the cranola for 15 minutes, remove from the oven and stir gently. Bake for another 10 minutes, remove from the oven and stir gently. Bake for an additional 5–10 minutes until the clumps are dry. Remove the baking sheet from the oven and scatter the cranberries over the hot cranola. Let cool for 15 minutes and then scatter the chocolate chips over the cranola. Let cool completely before stirring (or the chocolate chips will melt).
Store the cranola in an airtight container at room temperature for up to a week, if it lasts that long.
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