Crispy Granola Cookies Recipes

Steps:

• 1. Line 3 baking sheets with parchment paper. Heat oven to 350 degrees. Mix together flour, baking powder, baking soda, and salt in a medium size bowl; set aside
• 2. Beat cool and softened butter, granulated sugar, and brown sugar on medium-low speed until combined, about 20 seconds. Increase speed to medium and continue to beat for 1 minute until mixture is light and fluffy. Scrape down bowl as needed. Add egg and vanilla; beat on medium-low until combined scraping down bowl frequently. Reduce speed to low; add flour mixure and mix until just well combined and smooth, approximately 10 seconds. Gradually stir in granola and Rice Krispies; mix about 20 seconds. Check for flour pockets and stir dough again with spoon once or twice.
• 3. Using a small scoop (about 2 tbs.) roll into balls and place them on cookie sheet about 2 1/2 inches apart (these spread out due to butter amounts!). With your fingers, gently press each ball to 3/4 inch thickness.
• 4. Bake one sheet at a time until cookies are golden brown and edges are crisp; the centers yield to light pressure. Rotate sheet halfway through baking. Bake 12 - 15 minutes (depending on your oven). Let cookies cool on cookie sheet.
• 5. Melt chocolate over steaming water (not boiling). Choose a good chocolate, or perhaps Hersey Chocolate bars. Drizzle lightly over cookies and immediately sprinkle with crushed pecans.

Steps:

• Preheat oven to 275 degrees F.
• Line 2 cookie sheets with parchment paper and reserve.
• Combine brown sugar and water in a 4-cup microwave proof glass measuring cup or bowl. Place in microwave on high for 5 minutes and cook until sugar is completely dissolved. Remove from microwave, add vanilla extract and salt.
• In a large mixing bowl, combine oats, nuts, and brown sugar syrup mixture. Stir until thoroughly mixed. Spread the granola onto cookie sheets and bake 45 minutes to 1 hour or until golden and crunchy.
• When the mixture comes out of the oven, it is still very pliable. You may choose to add in dried fruit as a finishing touch at this time. When granola has cooled completely, store in an airtight container.

Steps:

• Preheat oven to 350 degrees. Beat oil and brown sugar in a bowl on medium speed until well combined, about 3 minutes. Beat in eggs and vanilla. Add flour, baking soda, and salt; beat until combined. Stir in remaining ingredients until well combined. Refrigerate dough until firm, about 1 hour.
• Drop heaping tablespoons of dough, 2 inches apart, onto parchment-lined baking sheets. Bake until golden, rotating sheets halfway through, 13 to 14 minutes. Let cookies cool completely on a wire rack before removing from sheets. Cookies can be stored in airtight containers at room temperature up to 2 days.