Lovin' From the Oven

Day 8: Maple Granola Cookies

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Day 8 of my 12 days of cookies: Maple Granola Cookies. This recipe comes from the back of the Cascadian Farm Organic granola box that I buy from the grocery store. I always buy this brand of granola to put into my vanilla yogurt because it’s favored out of the many accessible ones that I’ve tried. It’s sweet, extra crunchy, and has the perfect sized clusters. It’s the next best thing after McDonald’s fruit and yogurt parfait granola. If I could buy that stuff in bulk, I’d be all over it.

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One day while pouring the granola out, I noticed that there was a recipe on the back of the box for maple granola cookies. How did I miss that the last 25 times I poured granola into my yogurt? I pulled my previous box out of the recycle bin to make sure it wasn’t something new that they added. Nope, the same recipe was on that box, too.

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I’m a true believer that if things are on the back of boxes, cartons, or bags, then it has to be worthy. Why else would they put something on the back of thousands of their products for everyone to see? I mean, they could put whatever they wanted to: their face.. a riddle.. a cardboard cutout of a rhinoserous…

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….but no, they chose to put numbers and words. Boring, right? There has to be a reason for their nonsense.

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Sure enough, there was. These cookies are awesome. They’re sweet, but not overwhelmingly so. The granola softens just the teeniest bit after being baked in with the dough, resulting in an almost (but not quite) oatmeal cookie. You’d think you lose the maple flavor after being baked, but it shines right through in the end. Enjoy these cookies on a cold winter night!

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From Cascadian Farm

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Day 8: Maple Granola Cookies

Ingredients

  • 1 cup butter, softened
  • 3/4 cup granulated sugar
  • 3/4 cup packed brown sugar
  • 2 teaspoons vanilla
  • 2 eggs
  • 2 1/4 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
  • 4 cups Cascadian Farm® organic maple brown sugar granola
  • 3/4 cup raisins (I left these out)
  • 3/4 cup chopped pecans

Directions

  1. Preheat oven to 350°F.
  2. Cream together the butter, sugars, vanilla, and eggs.
  3. Stir in flour, baking soda and salt until well mixed.
  4. Add in granola, raisins and pecans.
  5. Drop by rounded tablespoons onto baking sheet.
  6. Bake for 11 to 13 minutes or until light golden brown.
https://lovintheoven.com/day-8-maple-granola-cookies/

Day 7: Peanut Butter Banana Chocolate Chip Cookies

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Day 7 of my 12 days of cookies: Peanut Butter Banana Chocolate Chip Cookies. Bananas are a great tool in baking. They hold desserts together, lock in moisture, add a touch of sweetness, and guarantee a soft and chewy texture.

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Last time I used bananas in a cookie, I was into making vegan desserts. I was using the banana to replace eggs in a chocolate chip cookie. Can you believe that post was five years ago?! I was taking pictures at night in my dark lit kitchen on a paper plate. Luckily, we’ve progressed a bit since then. I’ve added some real plates to my kitchen cabinets.

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This cookie is extremely soft. It’s also very sweet. With all the sugar, banana, and peanut butter, it’s bound to be. I would cut down on the sugar the next time I made these. Also, the more ripe the bananas are, the sweeter the cookie is going to be.

These cookies need quite a bit of time to set. Let them sit out for a while before doing anything with them, as they’re fragile when they’re warm.

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From How Sweet It is and makes about 18-20 cookies.

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Day 7: Peanut Butter Banana Chocolate Chip Cookies

Ingredients

  • 2 cups + 2 tablespoons all-purpose flour
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 8 tablespoons of unsalted butter, melted and cooled
  • 6 tablespoons of creamy peanut butter
  • 1 cup loosely packed brown sugar
  • 1/2 cup granulated sugar
  • 1 egg yolk, at room temperature
  • 2 teaspoons vanilla extract
  • 1 1/2 ripe medium bananas, mashed
  • 1 1/4 cups milk chocolate chips

Directions

  1. Preheat oven to 325 degrees F.
  2. Cream together the peanut butter, butter, and both sugars. Mix in the egg yolk and vanilla.
  3. Mix in the mashed banana until combined. Don't worry if it's not smooth, it won't be!
  4. Slowly stir in the flour, salt and baking soda. Fold in chocolate chips.
  5. Roll the dough into balls and drop onto baking sheet.
  6. Bake for 10-12 minutes, until the edges are golden and the middles are puffy – do not overbake!
  7. Cool completely before storing or moving.
https://lovintheoven.com/day-7-peanut-butter-banana-chocolate-chip-cookies/

Day 6: Thick and Chewy Chocolate Chip Cookie Bars

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Day 6 of my 12 days of cookies: Thick & Chewy Chocolate Chip Cookie Bars. As always, I have to have a non-traditional cookie in my 12 days of cookies. It’s just a cookie in a different form.

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Basically, these are the lazy person’s chocolate chip cookie. No refrigerating the dough, no forming them into equal circular portions, and no baking each batch one at a time. Just mix the dough together in one bowl, dump it all into a pan, and BAM! You’re done. No cooling racks, no spatula to carefully remove the cookies from the baking sheet, and no waiting for the pan to cool down before putting another batch in the oven.

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I tend to like my desserts a bit under baked, so I left the middle of the pan a bit gooey.

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Oh, I guess the outside may have been a bit gooey as well, too.

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If you under bake them like I did, try to resist cutting into them right away. Let the bars sit for at least an hour after pulling them out from the oven so they can set. Trust me, it’s worth it. Otherwise, the dough will get stuck to your knife, your knife will end up pulling up half the dough from the middle of the pan, and you’ll end up with one pile of semi baked cookie dough.

I’m not saying that’s a bad thing.

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Heck, I’d throw some ice cream on top and call it a day.

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From Mel’s Kitchen Cafe and makes a 9X13-inch pan of bars (I halved the recipe and baked it in an 8×8 pan).

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Day 6: Thick and Chewy Chocolate Chip Cookie Bars

Ingredients

  • 2 1/8 cups (10 1/2 ounces) all purpose flour
  • 1/2 teaspoon salt
  • 1/2 teaspoon baking soda
  • 12 tablespoons butter (1 1/2 sticks), melted and cooled slightly
  • 1 cup (7 ounces) light brown sugar
  • 1/2 (3 1/2 ounces) cup granulated sugar
  • 1 large egg
  • 1 large egg yolk
  • 2 teaspoons vanilla extract
  • 2 cups chocolate chips

Directions

  1. Preheat the oven to 325 degrees. Line a 9X13-inch baking pan with foil, leaving excess foil hanging over the side.
  2. In a mixing bowl, mix together the butter and sugars. Add the egg, egg yolk, and vanilla.
  3. Gradually stir in the flour, salt, and baking soda until just combined.
  4. Fold in the chocolate chips.
  5. Even spread the batter into the prepared pan.
  6. Bake for 24-28 minutes, until just golden brown, slightly firm to the touch, and edges start pulling away from sides of pan. Cool completely before cutting.
https://lovintheoven.com/day-6-thick-and-chewy-chocolate-chip-cookie-bars/

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