Easy Granola Cookies Recipe

4.61 from 23 votes

These granola cookies with shredded coconut, apricot, golden raisins, cranberries and crunchy pecans are inspired by my favorite granola recipe. With a big glass of cold milk, they are the perfect fall and winter treat.

Prep Time15

Cook Time9

Total Time24

Course: Dessert

Cuisine: American

Keyword: granola cookies, oatmeal cookies

Servings: cookies

Author: Lisa Bass

Equipment

1 Stand Mixer A hand mixer would work, too!

Ingredients

1 1/2 cups butter salted
1 cup organic brown sugar packed
1 egg
1 teaspoon vanilla
1 1/2 cups flour You can use all purpose or even einkorn.
1 teaspoon baking soda
1 teaspoon cinnamon
1/4 teaspoon salt optional, if you use unsalted butter, I would add some salt.
3 cups old fashioned oats uncooked
1/2 cup shredded coconut optional
1/4 cup dried apricots chopped (optional)
1/4 cup golden raisins optional
1/4 cup dried cranberries optional
1/4 cup chopped pecans optional

Instructions

Preheat the oven to 375 degrees Fahrenheit.
Cream the butter and brown 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 dry ingredients to the wet ingredients and mix until combined.
Add the oats and mix well.
Fold in the shredded coconut, apricots, golden raisins, dried cranberries, and chopped pecans.
Drop heaping tablespoonfuls of the cookie dough onto a greased baking sheet.
Bake cookies for 9 minutes.
Allow to cool before removing from the pan.

Notes

Although I marked all the add-ins as optional, these cookies taste much better when you add them ALL. That’s what I do!
Chop the apricots, raisins, cranberries, and pecans smaller if you prefer the mix ins to be more subtle.
Avoid over-mixing the dough to help maintain a soft and chewy cookie.
Freeze the extra dough to keep on hand for a quick treat.

Nutrition