MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: Dark Chocolate Chip-Granola Cookies
Categories: Cookies, Snacks, Chocolate, Nuts
Yield: 48 Servings
2 2/3 c All-purpose flour
1 ts Baking soda
1 ts Salt
1 c Butter; softened
1 c Granulated sugar
1 c Packed brown sugar
2 lg Eggs
2 ts Vanilla
1 1/2 c Dark chocolate pieces or
- bittersweet chocolate
- pieces
1 c Granola with almonds
1/2 c Rolled oats
Set oven @ 350ºF/175ºC.
Line a cookie sheet with parchment paper. In a medium bowl
stir together flour, baking soda, and salt. Set aside.
In a large bowl beat butter with an electric mixer on
medium to high speed for 30 seconds. Add granulated sugar
and brown sugar. Beat until combined, scraping sides of
bowl occasionally. Beat in eggs and vanilla until
combined. Gradually add flour mixture, beating just until
combined. Stir in chocolate pieces, granola, and oats.
Drop dough by rounded tablespoons or a small cookie scoop
2 inches apart onto the prepared cookie sheet. Bake for 10
to 12 minutes or until edges are light brown. Cool on
cookie sheet for 1 minute. Transfer to a wire rack; cool.
From the Test Kitchen: Prepare as directed through Step 2.
Drop dough by rounded tablespoons or a small cookie scoop
onto ungreased cookie sheets. Freeze until firm. Transfer
frozen dough mounds to an airtight container or freezer
bag; cover or seal. Freeze for up to 3 months.
To serve, Set oven @ 350ºF/175ºC.
Line a cookie sheet with parchment paper. Place frozen
dough mounds about 2 inches apart on the prepared cookie
sheet. Bake for 10 to 14 minutes or until edges are light
brown. Cool on cookie sheet for 1 minute. Transfer to a
wire rack; cool.
Layer cookies between sheets of waxed paper in an airtight
container; cover. Store at room temperature for up to 3
days or freeze for up to 3 months.
Better Homes & Gardens | February 2014
MM Format by Dave Drum - 06 February 2014
Uncle Dirty Dave's Archives
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... Do not make loon soup
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