Chocolate Chip Granola Cookies

Granola in chocolate chip cookie form! All the elements of granola are here – rolled oats, nuts, seeds, dried berries and coconut (anything you like, really) but in the form of a chewy cookie with crisp edges and pools of dark chocolate. These are sweetened with brown sugar and maple syrup, making them chewy and super flavorful, and they use whole wheat instead of all-purpose flour for a slightly more nutritious take on a chocolate chip cookie. Makes 12-18 cookies.

Ingredients:

• 115 grams (1 stick) unsalted butter, melted
• 90 grams light or dark brown sugar
• 50 grams pure maple syrup
• 1/2 teaspoon salt
• 1 teaspoon vanilla extract
• 1 large egg, room temperature
• 80 grams rolled oats (old-fashioned, not instant)
• 80 grams total of mixed nuts, seeds, or dried fruit, such as:
  • chopped pecans, almonds, or pistachios
  • pumpkin seeds, sunflower seeds, or flax seeds
  • shredded coconut, sweetened or unsweetened
  • dried cherries, cranberries, or blueberries
• 1/2 teaspoon baking soda
• 130 grams whole wheat flour or whole spelt flour
• 60 grams dark chocolate, chopped (I like to use 70% cocoa solids) or chocolate chips
• Flaky sea salt, for topping (optional)

Instructions:

1. Preheat oven to 350 Fahrenheit (175 Celsius).
2. In a large bowl, whisk together the melted butter, brown sugar, and salt. Mix until fully combined.
3. Add the egg, maple syrup, and vanilla, and mix.
4. Add the dry ingredients (flour, oats, baking soda), chocolate, and mix-ins of choice. Use a spatula to mix until fully combined and no streaks of flour remain.
   • At this point the dough can be scooped, frozen, and baked later.
5. Cover the bowl and let the cookie dough rest at room temperature for 30 minutes to an hour.
6. Scoop into medium-sized balls (about 40-45 grams each) and place on a parchment lined baking sheet. Leave at least 1-2 inches between each ball of dough, as these cookies spread.
7. Bake for 10-12 minutes, or until the edges are set and the cookies are golden. The middles will still be soft but will continue cooking after the cookies are out of the oven. Don’t overbake.
   • For thinner, flatter cookies, press down before baking.
   • For perfectly round cookies, use a large glass or cookie cutter to shape the cookies immediately after they come out of the oven.
8. Sprinkle with flaky salt, if desired, let cool slightly and enjoy! Cookies are best freshly baked, but can be stored in an airtight container for 2 days or frozen for longer storage.

Notes:

• All-purpose vs. whole wheat flour: whole wheat flour adds a subtle nutty flavor and makes for a slightly more nutritious cookie, but you can replace it with an equal amount of all-purpose flour.
• Brown sugar: both light and dark brown sugar will work here, but with slightly different results: light brown sugar will yield slightly paler cookies with a mild brown sugar flavor, and dark brown sugar will yield deeply chewy, molasses-forward cookies.
• For a slightly more savory cookie, increase the salt in the dough to 3/4 teaspoon and skip the flaky salt on top.