This year I’ve developed a new appreciation for springtime. Maybe it is because our winter in Iowa was particularly brutal, or maybe it has something to do with the fact that I’m not preparing for finals and dealing with the stress of graduation, like so many people I know.
One of those unfortunate people? J. – who has about 5 weeks to go until the big graduation day. So instead of sending him a box of fat and calorie laden study treats, I decided to whip up some ‘brain-food’ to help fuel the final stretch of studying. What resulted was a whole wheat cookie chock full of granola – healthy enough to justify eating for breakfast or a snack every now and again, yet delicious enough to be consumed by a college guy and his five roommates. Crunchy, substantial, and slightly chewy in the center, I think I may keep these cookies for myself next time instead of boxing them up and shipping them off to Minnesota.
Whole Wheat Granola Breakfast Cookies
*1/2 cup (1 stick) butter, softened
*1/3 cup sugar
*1/3 cup brown sugar
*1 large egg
*1/2 tsp. baking soda
*1/4 tsp. salt
*1 tsp. vanilla
*1 cup whole wheat flour
*1 3/4 cups granola (any kind)
*Preheat oven to 350*F. Grease two baking sheets and set aside.
*Beat butter until creamy, about 30 seconds. Add in the sugar and brown sugar and beat 2-3 minutes, until light and fluffy. Add in the egg and beat until well combined, followed by the baking soda, salt, and vanilla, scraping down the sides as needed.
*Beat in the flour until combined, followed by the granola.
*Scoop the dough by heaping tablespoons and form into balls. Flatten each ball slightly with your hand and place on baking sheets. Bake for 10 minutes, until golden brown around the edges. Cool on wire racks.