Jumbo Oatmeal Granola and Fruit Cookies
Indulge in the hearty, wholesome goodness of Jumbo Oatmeal Granola and Fruit Cookies—perfect for breakfast on-the-go or a satisfying snack. Packed with fiber-rich old-fashioned oats and nutty granola, these jumbo-sized cookies are studded with bursts of dried cranberries, raisins, and chopped dried apricots, offering a delightful blend of chewiness and sweetness in every bite. Ground cinnamon adds a warm, spiced note, while optional chopped nuts provide an irresistible crunch. Easy to make in under 40 minutes, this recipe combines classic baking techniques with a nutritious twist, resulting in cookies that are soft, flavorful, and ideal for meal prepping. Whether enjoyed with your morning coffee or tucked into a lunchbox, these cookies strike the perfect balance between indulgence and nourishment.
Smart Nutrition Tracking with SnapCalorie
Recipe Information
Ingredients
- 1 cup Unsalted butter
- 1 cup Brown sugar, packed
- 0.5 cup Granulated sugar
- 2 large Eggs
- 2 teaspoons Vanilla extract
- 1.5 cups All-purpose flour
- 1 teaspoon Baking soda
- 1 teaspoon Ground cinnamon
- 0.5 teaspoon Salt
- 3 cups Old-fashioned rolled oats
- 1.5 cups Granola
- 0.5 cup Dried cranberries
- 0.5 cup Raisins
- 0.5 cup Chopped dried apricots
- 0.5 cup Chopped nuts (optional, such as walnuts or pecans)
Instructions
Preheat your oven to 350°F (175°C) and line two large baking sheets with parchment paper or silicone baking mats.
In a large mixing bowl, cream together the unsalted butter, brown sugar, and granulated sugar until light and fluffy, about 2-3 minutes using a hand or stand mixer on medium speed.
Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
In a separate bowl, whisk together the all-purpose flour, baking soda, cinnamon, and salt.
Gradually add the flour mixture to the butter mixture, mixing until just combined.
Using a spatula, fold in the rolled oats, granola, dried cranberries, raisins, dried apricots, and nuts (if using) until evenly distributed throughout the dough.
Scoop out large portions of dough (about 1/4 cup per cookie) and place them onto the prepared baking sheets, leaving about 2 inches of space between each cookie.
Gently flatten each cookie slightly with the palm of your hand or the back of a spoon, as they will not spread much during baking.
Bake in the preheated oven for 12-15 minutes, or until the edges are golden brown and the centers look set.
Remove the cookies from the oven and allow them to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Store the cookies in an airtight container at room temperature for up to 1 week, or freeze for longer storage.
Nutrition Facts
Calories |
528 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 23.1 g | 30% | |
| Saturated Fat | 11.1 g | 55% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 74 mg | 25% | |
| Sodium | 228 mg | 10% | |
| Total Carbohydrate | 75.3 g | 27% | |
| Dietary Fiber | 4.9 g | 17% | |
| Total Sugars | 40.8 g | ||
| Protein | 7.7 g | 15% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 51 mg | 4% | |
| Iron | 2.3 mg | 13% | |
| Potassium | 308 mg | 7% | |
*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.
