Granola Cereal Cookies
Indulge in the perfect fusion of wholesome and delicious with these Granola Cereal Cookies, a delightful snack that combines chewy textures with bursts of flavor! Packed with hearty granola cereal, rolled oats, and a hint of cinnamon, these cookies offer a satisfying crunch balanced by the natural sweetness of dried cranberries or raisins. Optional add-ins like chopped nuts and chocolate chips elevate each bite to irresistible levels. Quick and easy to make, with just 15 minutes of prep time, these cookies are perfect for breakfast on-the-go, an afternoon treat, or a crowd-pleasing dessert. Bake up a batch of these golden-brown goodies and enjoy a bakery-style treat that’s rich in texture and versatile in flavor.
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Recipe Information
Ingredients
- 113 grams unsalted butter
- 150 grams brown sugar, packed
- 50 grams granulated sugar
- 1 unit large egg
- 1.5 teaspoons vanilla extract
- 120 grams all-purpose flour
- 0.5 teaspoons baking soda
- 1 teaspoons ground cinnamon
- 0.25 teaspoons salt
- 200 grams granola cereal
- 100 grams rolled oats
- 70 grams dried cranberries (or raisins)
- 50 grams chopped nuts (e.g., walnuts or almonds, optional)
- 70 grams semi-sweet chocolate chips (optional)
Instructions
Preheat your oven to 180°C (350°F) and line two baking sheets with parchment paper or silicone baking mats.
In a large mixing bowl, cream together the butter, brown sugar, and granulated sugar until the mixture is light and fluffy, about 2-3 minutes.
Add the egg and vanilla extract to the butter-sugar mixture. Beat until well combined.
In a separate medium bowl, whisk together the all-purpose flour, baking soda, cinnamon, and salt.
Gradually add the dry ingredients to the wet mixture, mixing just until incorporated. Avoid overmixing.
Gently fold in the granola cereal, rolled oats, dried cranberries, chopped nuts, and chocolate chips (if using) until evenly distributed.
Using a tablespoon or cookie scoop, portion out small mounds of dough onto the prepared baking sheets, leaving about 2 inches of space between each cookie for spreading.
Bake in the preheated oven for 10-12 minutes, or until the edges of the cookies are golden brown and the centers look set.
Remove the baking sheets from the oven and allow the cookies to cool on the pans for 5 minutes. Then, transfer the cookies to a wire rack to cool completely.
Store the cookies in an airtight container at room temperature for up to 5 days or freeze for up to 3 months.
Nutrition Facts
Calories |
4209 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 183.1 g | 235% | |
| Saturated Fat | 76.5 g | 382% | |
| Polyunsaturated Fat | 7.4 g | ||
| Cholesterol | 436 mg | 145% | |
| Sodium | 1679 mg | 73% | |
| Total Carbohydrate | 595.3 g | 216% | |
| Dietary Fiber | 41.8 g | 149% | |
| Total Sugars | 321.9 g | ||
| Protein | 71.8 g | 144% | |
| Vitamin D | 1.0 mcg | 5% | |
| Calcium | 487 mg | 37% | |
| Iron | 23.1 mg | 128% | |
| Potassium | 2077 mg | 44% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
