Ingredients Jump to Instructions ↓

  1. 2 cups all-purpose flour

  2. 1 teaspoon baking soda

  3. 1/2 teaspoon salt

  4. 1 cup (2 sticks) unsalted butter, softened

  5. 1/2 cup granulated sugar

  6. 1/2 cup firmly packed light brown sugar

  7. 1 large egg, at room temperature

  8. 1 teaspoon vanilla extract

  9. 1 1/2 cups granola

  10. 1 cup coarsely chopped roasted almonds (see Note)

  11. ⅔ cup coarsely chopped white chocolate (such as Lindt)

Instructions Jump to Ingredients ↑

  1. In a small bowl, combine the flour, baking soda, and salt. Set aside.

  2. In a large bowl, cream the butter with the sugars until smooth, about 2 minutes. Add the egg and vanilla, and beat well. Add the dry ingredients and mix thoroughly. Stir in the granola, almonds, and white chocolate.

  3. Drop by rounded teaspoonfuls onto ungreased cookie sheets, leaving several inches between for expansion. Place the cookie sheets in the refrigerator and chill for 20 minutes. Meanwhile, preheat the oven to 350°F.

  4. Bake the cookies for 12 to 14 minutes. Cool the cookies on the sheets for 5 minutes, then remove to a wire rack to cool completely.


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