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.
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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 |
5659 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 206.4 g | 265% | |
| Saturated Fat | 72.8 g | 364% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 620 mg | 207% | |
| Sodium | 2758 mg | 120% | |
| Total Carbohydrate | 885.4 g | 322% | |
| Dietary Fiber | 66.3 g | 237% | |
| Total Sugars | 492.5 g | ||
| Protein | 100.9 g | 202% | |
| Vitamin D | 2.1 mcg | 10% | |
| Calcium | 694 mg | 53% | |
| Iron | 33.0 mg | 183% | |
| Potassium | 4311 mg | 92% | |
*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.
