These rustic granola cookies with toasted coconut, dried cranberries and apricots, are inspired by my favorite granola recipe. With a big glass of cold milk, they are the perfect Christmas fall and winter treat.
Ingredients
1-1/2cupsbuttersalted
1cuporganic brown sugarpacked
1egg
1teaspoonvanilla
1-1/2cupsEinkorn flourYou can also substitute unbleached all purpose flour, or whole grain wheat flour.
1teaspoonbaking soda
1teaspooncinnamon
3cupsold fashioned oatsuncooked
1/2cuptoasted coconut chipsoptional (Find the recipe here. I used coconut chips and broke them up a bit with my fingers after they were cooled. You could also just toast up some shredded coconut.)
1/4cupdried apricotschopped (optional)
1/4cupgolden raisins optional
1/4cupdried cranberries optional
1/4cupchopped pecans optional
Instructions
Preheat the oven to 375 degrees.
Cream the butter and sugar together in a large stand mixer. (You can also just do this in a large bowl.)
Add in the vanilla and egg. Keep mixing until combined.
In a separate bowl combine the flour, baking soda and cinnamon.
Add the oats and mix until combined.
Fold in the toasted coconut, cranberries, apricots, golden raisins and chopped nuts.
Drop by heaping tablespoonfuls onto a greased baking sheet.