More for my own piece-of-mind, I decided to make the granola into cookies. A quick google search of granola cookie recipes led me to For the Love of Cooking's recipe for Granola Cookies with Chocolate Chips and Coconut which I only lightly adapted.
Yield: 20 cookies (I only got 19, so maybe make yours smaller?)
1 cup of flour (used whole wheat)
1/2 tsp salt
1/2 tsp baking soda
1/3 cup of white sugar (didn't have any so doubled the brown sugar)
1/3 cup of brown sugar
1 tsp vanilla extract
1 stick of butter *BEST SUB - use peanut butter instead, the equivalent is 1/2 cup of peanut butter
1 cup of granola (the almost exact amount that was left)
1/2 cup of semi sweet chocolate chips
1/2 cup of shredded coconut
Preheat the oven to 375 degrees. In a small bowl, whisk together flour, baking soda, and salt.
In another, larger bowl, mix your sugars, butter/peanut butter, and vanilla with a hand mixer until creamy. Add the egg and mix until well combined.
|I like to weigh peanut butter right into the bowl so I don't have to scrape out a measuring cup. 1/2 cup pb = 8 tbsp, 15g/tbsp (as it says on the label) so 8 x 15 = 120g of pb|
Slowly add the flour mixture - I did this in three batches. I may have done something wrong, but the batter become very thick and crumbly. Next time I would consider adding another egg.
Add the granola, chocolate chips, and coconut and mix with a spoon, or your hands, until combined. I rolled the dough into 19 balls and placed on the cookie sheet which I lined with a silicone baking sheet.
Place the baking sheet into the oven and bake for 11-13 minutes. I broke the cardinal rule for baking with peanut butter - they still seemed soft after 13 minutes so I left them in for a few minutes longer. DON'T DO THIS. Remove from the oven and let the cookies sit on the baking tray for 3 minute before moving them to the baking rack to cool. My cookies ended up being quite firm but still really, really delicious. I have to say that the peanut butter sub was probably my best idea ever.