Cooking Lesson: #302 Granola Cookies

… from the California Kitchen

Today is Memorial Day and before we begin today's blog, we ask that you join us in remembering and honoring the men and women of the United States military who gave their all for our freedom and protection.

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How you doin’? I want to thank you for all the positive responses we continue to receive on email and the various social media pages. They are appreciated. I’ve tried to make the recipes fairly easy to execute. Okay, the Jerked Chicken may have been a stretch—but sometimes you must stretch your wings a bit.
 
I know a lot of people have gained weight during the lock down days, but I haven’t. In fact I lost about 30 pounds—and I feel better for it. The reasons are simple—I don’t eat lunch out every day, I don’t eat French fries every day and I set an alarm to remind to get off my butt and out of my very comfortable X-Chair once an hour to walk at least 250 steps. I also walk about 3 miles a day first thing in the morning which seems to get both my heart and metabolism going. That’s the way I can “afford” to make and eat all these great recipes.
 
I thought I could make a healthier breakfast for myself and purchased Simply Granola (Oats, Honey, & Almonds). It may be good silage for the horse but not for me. I couldn’t get the stuff down no matter how hard I tried. I was just about to toss it out when I noticed my cookie jar was getting low. So, in place of oatmeal cookies I made Granola Cookies… and they’re definitely keepers!
 
So, let’s get bakin’!
 
Prep time:  15 minutes
Resting/chill time:  1 hour
Bake time:  10-11 minutes
Yield:  about 44 cookies
 
Ingredients
1 cup unsalted butter, softened
1 cup granulated sugar
1 cup packed brown sugar
2 large eggs
2 teaspoons pure vanilla extract
2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt (note: if using salted butter, reduce this salt to ¼ teaspoon)
2 teaspoons ground cinnamon
3 cups Quaker brand Simply Granola
1/2 cup drained cherries (I used frozen)
1/4 cup sugar (for topping the cookies)

Directions

1. In a medium bowl, cream together the butter and sugars.
2. Beat in the eggs one at a time, then stir in vanilla.
3. In a separate bowl, combine the flour, baking soda, salt, and cinnamon; stir into the creamed mixture.
4. Mix in the granola and cherries.
5. Cover, rest and chill dough for at least one hour.
6. Preheat the oven to 375⁰F.
7. Grease cookie sheets. Scoop and roll the dough into walnut sized balls, and place 2 inches apart on cookie sheets. 
8. Flatten each cookie with a large fork dipped in sugar.
9. Bake the cookies for 10 to 11 minutes, until the edges are golden brown.
10. Allow cookies to cool on baking sheet for 5 minutes before transferring to a wire rack to cool completely.

ChefSecret:  Place a sheet of parchment baking paper on the baking sheet and spray with food release to minimize clean-up.

Covid-19 Quip of the Day: “You’ve probably read about all the problems in California the last couple of years, but it is still the best state to live if you happen to be an orange.”
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To you and everyone dear to you, be strong and positive, stay well and safe and be kind to others. If you have a little extra in your pockets to share with others at this difficult time, please consider donating to Feeding America. Thanks for reading.

#Desserts #Cookies #Granola #GranolaCookies #MemorialDay #QuarantineKitchen #Covid19 #FeedingAmerica #PerspectivesTheConsultingGroup

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