It is a hot week this week, humid and sticky, not ideal for putting on the oven to bake cookies, but bake I did.  I am linking up with Poppy Fox at Home for a foodie gathering, so I had to bake!   What choice did I have?  I wanted to test these granola cookies and Poppy Fox needed a recipe post, so yum yums all around!

This is the second granola cookie recipe I have tried and the best by far.  I used granola I had made rather that store bought which I think also helps.

The recipe is from the book Breakfast for Dinner by Lindsay Landis and Taylor Hackbarth.  I borrowed it from the library last week and there are some fab recipes in it, including this one.

Granola Cookies

2 1/4 cups flour

1 tsp salt

1 tsp baking powder

1/2 tsp baking soda

1 cup (8oz) butter room temperature

1 1/4 cup sugar

3/4 cup light brown sugar

2 eggs

1 1/2 tsp vanilla extract

2 cups granola

1/2 cup old fashioned rolled oats

1 cup chocolate chips (I used milk chocolate)

1/2 cup dried cherries coarsely chopped  (I used shredded coconut as I didn’t have any cherries and there was fruit in my granola already)

Preheat the oven to 350 degrees F.  Line baking sheets with parchment.  Sift flour, baking powder and soda and salt.

Beat the butter and sugars until light and fluffy.  Mix in the eggs and vanilla.

Slowly add the flour mixture, then the oats and granola and lastly the cherries and chocolate chips.

Roll balls of dough and slightly squash each before putting onto the baking trays leaving plenty of space to spread between each.

Bake for 12-14 minutes rotating the trays halfway through cooking.  They are done when the edges are golden and the middle is puffed.

Cool and share with coffee or tea.  I bet these would be lovely crumbled into ice cream or used to make ice cream sandwiches.