This is my biggest pet peeve with recipes and Martha Stewart does this a LOT. Her first instruction in cookies (and some other recipes) is #1 preheat to oven to 350 degrees. And then by step 3, you are told to put the dough in the oven for an hour or MORE. Like seriously?! I don’t want to leave my oven going for an hour. Please stop the madness Martha!! We love your recipes. But we aren’t stupid. We’ll heat up our ovens. We PROMISE. But, please don’t tell us to do that for an hour or more. Whew, okay.
Done with rant.
So, somehow I started receiving “Martha Stewart Living” magazine without ever asking for it. I am on my second issue… but no bill. Weird. Well, anyway she has an article about “Better for You Bake Sale” which includes this recipe. It is similar to my Flu Fighter Cookies I think – a general cookie with lots of healthy things thrown together. As a result, you can substitute dry ingredients in and out with what you have in the pantry. Instead of pepitas, you could use sunflower seeds. Instead of dried cherries, you could use raisins. Instead of coconut oil, use butter. Etc.
Ingredients
- 1/2 cup coconut oil
- 1 cup light brown sugar
- 2 eggs
- 1 teaspoon vanilla
- 1 and 1/4 cups AP flour
- 1/2 tsp. baking soda
- 1 tsp. kosher salt
- 1/2 cup old fashioned oats
- 1/4 cup ground flaxseed
- 1/2 cup pepitas (hulled pumpkin seeds)
- 3/4 cup large unsweetened coconut flakes
- 5 ounces bittersweet or semisweet chocolate, chopped (scant 1 cup)
- 1 cup dried cherries, or cranberries (chop if using cherries)
Instructions
- In a great big bowl, mix the oil and brown sugar on medium speed for 2-3 minutes. Add eggs one at a time. Add vanilla.
- Add the dry stuff: flour, baking soda, and flaxseeds.
- Mix in the chunky stuff: pepitas, coconut flakes, chocolate and dried cherries.
- Cover the bowl with plastic wrap and put in the fridge for an hour.
- Ten minutes before baking, turn the oven to 350 degrees.
- Use a medium cookie scoop or tablespoon to drop cookies onto a cookie sheet lined with parchment or silicone. Place them about 2" away from each other. Bake for about 13-14 minutes. Cool and eat!
Granola Cookies
makes about 2 dozen
1/2 cup coconut oil
1 cup light brown sugar
2 eggs
1 teaspoon vanilla
1 and 1/4 cups AP flour
1/2 tsp. baking soda
1 tsp. kosher salt
1/2 cup old fashioned oats
1/4 cup ground flaxseed
1/2 cup pepitas (hulled pumpkin seeds)
3/4 cup large unsweetened coconut flakes
5 ounces bittersweet or semisweet chocolate, chopped (scant 1 cup)
1 cup dried cherries, or cranberries (chop if using cherries)
1 In a great big bowl, mix the oil and brown sugar on medium speed for 2-3 minutes. Add eggs one at a time. Add vanilla.
2. Add the dry stuff: flour, baking soda, and flaxseeds.
3. Mix in the chunky stuff: pepitas, coconut flakes, chocolate and dried cherries.
4. Cover the bowl with plastic wrap and put in the fridge for an hour.
5. Ten minutes before baking, turn the oven to 350 degrees.
6. Use a medium cookie scoop or tablespoon to drop cookies onto a cookie sheet lined with parchment or silicone. Place them about 2″ away from each other. Bake for about 13-14 minutes. Cool and eat!
Recipe adapted from Martha Stewart Living
yes that annoys me too! as do recipes w/ unnecessary instructions (i.e. “wash vegetables”). duh! don’t people do that anyways? i know it’s just a reminder but still…it irks me! these cookies sound delish! i’m glad they don’t have actual granola in them because i hate using that in recipes. it’s good on its own 🙂
Mmmmmmm – these look tasty. I’ve never had granola cookies before – they are a great idea!