Granola-cranberry-chocolate chip cookies are pretty much the kale of confections: texture is key. Conventional chocolate chip cookies are buttery, cakey, crumbly, and easy to scarf down—but after eating three or four, do you feel as though you’ve overindulged? More than likely.

Granola-cranberry-chocolate chip cookies are satisfying to eat. Chew your way through the roughage of oats and dried fruit, and you’ll be rewarded with a few sweet, dark chocolate morsels.

 

Granola-Cranberry-Chocolate Chip Cookies

Adapted from epicurious.com

 

Ingredients:

1 cup all-purpose flour

1/2 teaspoon baking soda

1/4 teaspoon baking powder

1/2 teaspoon salt

1 stick unsalted butter

3/4 cup brown sugar, packed

1 large egg

1/2 teaspoon vanilla extract

1 1/2 cups granola (bonus if it’s homemade from my recipe, which you can find on the argus website)

1/4 cup unsweetened dried cranberries, coarsely chopped

1 cup (8 oz.) semisweet chocolate chips

 

Directions:

1. Preheat the oven to 350 degrees.

2. In a small bowl, stir together the flour, baking soda, baking powder, and salt.

3. In a large bowl, cream the butter and brown sugar until it reaches a fluffy consistency. Beat in the egg and vanilla extract, mixing thoroughly.

4. While stirring, slowly add the flour mixture. Mix in the granola, cranberries, and chocolate chips.

5. Arrange cookie dough on a lightly buttered baking sheet in 1-tablespoon balls.

6. Bake for 12 to 15 minutes, or until golden brown.