Granola Chips

These cookies are basically a chocolate chip cookie that went camping. The dough starts with the usual butter, sugar, eggs, and flour base, then gets packed with granola, rolled oats, raisins, and semi-sweet chocolate chips. Every bite has a different texture: crunchy granola clusters, chewy oats, melty chocolate, and plump raisins.

Using both granola and rolled oats in the same cookie gives you two levels of oat flavor and texture. The granola brings toasted crunch and whatever mix-ins your brand includes (nuts, seeds, dried fruit), while the rolled oats soften during baking and create that dense, chewy quality. The recipe makes about 7 dozen, so it’s built for sharing, bake sales, or stashing in the freezer.

Pro Tips

• Mix the dry ingredients together before adding to the wet batter. This distributes the baking powder and salt evenly through all that granola and oats.
• Use a mechanical ice cream scoop for consistent cookie sizes. Even portions mean even baking.
• Pull them at 10 to 12 minutes when they still look slightly underdone. They firm up as they cool on the sheet and stay chewy in the center.

Variations

• Swap the chocolate chips for chunks of dark chocolate bars. Burnt Almond bars cut into pieces are especially good here.
• Add candied cherries or dried cranberries for a festive, holiday-ready version.
• Stir in shredded coconut and macadamia nuts for a tropical granola cookie.