Last week I picked up a box of pumpkin spice granola and a bag of white chocolate chips while I was grocery shopping at Trader Joe’s. I took a picture of them, sent it to Dennis, and said “I’m going to make cookies out of these two items for your softball team.” Last week, they had a bye, so I decided to make the cookies for him to take to tonight’s game. It’s a late game, so they may need a little pick-me-up before they start.

I just may have to make these cookies to for my Thanksgiving gathering as well. They will probably make an appearance on the dessert table, amongst the pies, cupcakes, or whatever else we decided on this year.

I started with my basic chocolate chunk cookie recipe, except I used light brown sugar instead of dark.

I began by placing 2-1/4 cups all-purpose flour, 1-1/2 teaspoons kosher salt and 1 teaspoon baking powder in a bowl and setting it aside. Next, I creamed together 1 crisco butter flavored baking stick, 1 cup light brown sugar, 1/2 cup granulated sugar and 1-1/2 teaspoons vanilla extract. I then beat two eggs into the butter and sugar. Once the eggs were combined well, I slowly added my dry mixture. I add it slowly to avoid a snowstorm in the kitchen. After the flour mixture was incorporated into the wet mixture, I added the white chocolate chips. I mixed this together and then added the pumpkin spice granola and mixed everything together one last time.

I placed the dough into the refrigerator for 2 hours … I would chill it at least 30 minutes, but this is not a required step. I learned that cold dough makes a fluffier cookie, however.

I preheated my oven to 375 degrees and dropped the cookies onto my baking sheet using a cookie scoop. While the first batch was baking, I placed my mixing bowl back into the refrigerator until I was ready to make the next batch. I baked my cookies for 12 minutes.

These cookies are wonderful for this time of year, or you could make them with another type of granola any other time.

Ingredients

• 2-1/4 cups all-purpose flour

• 1-1/2 teaspoons kosher salt

• 1 teaspoon baking powder

• 1 cup light brown sugar, firmly packed

• 1/2 cup granulated sugar

• 1 cup Crisco butter flavored baking sticks (1 stick)

• 1-1/2 teaspoons vanilla extract

• 2 eggs (I use jumbo size)

• 1-1/2 cups white chocolate chips (this is a 10 ounce bag)

• 1 cup pumpkin spice granola

Directions

1. Combine flour, salt and baking powder in a bowl, set aside.
2. In another bowl, cream together Crisco butter stick, brown sugar, granulated sugar and vanilla until creamy.
3. Add eggs and beat together.
4. Slowly add dry ingredients into wet ingredients and mix.
5. Stir in white chocolate chips and mix.
6. Stir in granola and mix.
7. Place dough in refrigerator to chill for 30 minutes to 2 hours.
8. Preheat oven to 375 degrees just before you are ready to bake the cookies.
9. Drop by rounded teaspoon or cookie scoop onto ungreased baking sheet.
10. Bake for 12 minutes.

This recipe make 3-1/2 dozen cookies.

Enjoy!

Until next time, Kris