These healthy granola oatmeal cookies are so delicious! It’s a bit of a taste “cheat” to use the yummiest granola you can, partially because they’ve done some of the work for us, but hey, you’ll all busy enjoying life right, so saving a little time is a major “YES” in our book!
Ingredients / Shopping list:
3/4 Cup Flour (any kind you like)
3/4 Cup Quick Oats
3/4 Cup of of your Favorite Granola (For this, we tried Nature’s Path Organic Pumpkin and Flax Seed, Yum!)
1 1/2 tsp baking powder
1 1/2 tsp salt
1/4 tbsp chia seeds
2 tbsp butter, softened
1 large egg, room temperature
1/2 cup agave or honey
1 1/2 tsp vanilla extract
1/4 cup raisins
Here’s how to make them! Get ready for a complicated recipe, just kidding, it’s a total breeze!
Preheat oven to 325 Degrees
Prepare a cookie sheet with a sil pat.
Whisk together the Flour, Quick Oats, Granola (you may need to break it up a little), baking power, salt chia seeds, salt.
In a separate bowl (we use the kitchen aid mixer with the whisk attachment, whisk together the butter, egg, agave/honey. and vanilla.
Add the dry ingredients in with the wet ingredients.
Once blended, add in the raisins!
Get your ice cream scoop and scoop about 12-15 cookies out. Press them down slightly with a spoon.
Bake for about 12 minutes, or until the sides are golden!
Great ready to devour! They are perfect for breakfast, road trips, Fika, you name it!
If you try these, be sure to tag us in your post or stories @northwestfavorites so that we can see!
These cookies are perfect for Valentine’s, Galentine’s, or any “tines” day! Cake-like, full of flavor, and fun to make, bet you can’t just eat one!
Makes 20 cookies
- 1 1/3 cups flour
- 3 tbsp cocoa powder
- 1 tsp baking powder
- 1/4 tsp baking soda
- 1/4 tsp salt
- 1/3 cup brown Sugar
- 1/3 cup white sugar
- 1/4 cup butter (room temperature)
- 2 eggs
- 2 1/2 tsp vanilla
- 1 tsp red food coloring
- 1/4 cup powdered sugar
In a bowl combine your dry ingredients; flour, cocoa powder, baking powder & salt. Give it a quick whisk and set aside.
In a large bowl cream butter and sugar together with an electric mixer until light and fluffy. Add in eggs and vanilla and mix together until combined. Slowly add in dry ingredients and mix together until thoroughly combined. Add in red food coloring a few drops at a time while mixing until a deep, bright red hue is achieved.
Cover the bowl with plastic wrap and chill in the refrigerator for at least 30 minutes or up to overnight.
Preheat the oven to 350 degrees and line a baking sheet with parchment paper or spray with nonstick cooking spray. Pour powdered sugar onto a plate or in a shallow bowl. Scoop chilled cookie dough into small balls and roll in powdered sugar. Once you’ve rolled all the cookie dough balls in powdered sugar repeat this step one more time, roll in the powdered sugar once more to get a good coating of powdered sugar on each cookie.
Bake in the oven for 10-12 minutes. Allow cookies to cool for 2 to 3 minutes before you transfer to a wire cooling rack to cool completely. Serve immediately or store in an airtight container for later.
I love the taste of Butterhorn cookies and have recently learned that they’re quite hard to find. I checked our local coffee shops, even Starbucks and Nordstrom cafe with no luck, so on a rainy Monday afternoon I decided to make my own, and I really liked the result (By liked the result I mean I ate 5 in the first 20 minutes of cooling!!)
Preheat oven to 350
- 2 cups flour
- 1 tsp. Salt
- 8 Tbsp Cold Butter (1 stick)
- 5 Tbsp. Cream Cheese (2.5 oz)
- 3/4 Cup Plain Greek Yogurt
- One Egg yolk
- 3/4 Cups Brown Sugar
- 1 Tsp. Cinnamon
ur, salt, Butter and Cream cheese until crumbly. Stir in Greek Yogurt and Egg yolk. Just until combined (You’re basically making pie crust!). Wrap the dough in plastic wrap and place in the refrigerator for 3 hours or overnight. Remove dough from Fridge, Cut dough into 3 equal pieces and roll out into a thin 12” diameter circle.
Mix Brown sugar and cinnamon together and spread about 1/4 cup onto dough being sure to reach almost all the way to the corners. Cut into 12 triangles with a pizza cutter, roll them up and pinch together. Place on a cookie sheet seam side down.
Repeat with all remaining dough and filling.
Bake for 18-20 minutes. Let cool completely before serving.
Enjoy with a cup of tea or coffee!
T (Peanut Butter & Jelly Chronicles)
This is the perfect ‘grab and go’ cookie. They are not only nutritious and loaded with superfoods like pumpkin, flax seeds, cinnamon and of course some chocolate but they’re also really durable, I like to pop one into a baggy and toss it into my purse to curb my afternoon “hangriness”!
Preheat oven to 325
- 1 cup oats
- 1 cup flour
- 1/2 cup chocolate chips
- 1/2 cup walnuts
- 1/2 cup pepitas
- 1/2 cup rasins
- 1/2 teaspoon cinnamon
- 2 tablespoon flax seeds
- 1/2 teaspoon baking powder
- Pinch salt (about 1/4 teaspoon)
- 1 cup canned pumpkin
- 2 tablespoons butter, melted
- 1 teaspoon vanilla
- 3 tablespoons agave nectar
- 1 tablespoon milk
Combine dry ingredients in a large bowl and set aside.
Mix pumpkin, butter, and agave together until fully incorporated. Add dry mixture and fold together until partially combined, add milk to moisten the mixture and continue to mix until fully incorporated.
Drop equal sized cookies on a cookie sheet and flatten each cookie.
Bake 18-20 minutes or until golden brown.
Makes 18-20 cookies depending upon your scoop size!
Enjoy these tasty morsels, they’re exceptionally good with coffee or tea.
Monster cookies are truly the perfect cookie. Once you make the ‘base’ dough, you can really add anything you’d like. Have fun and make these cookies your own! They’re the perfect companion for your afternoon cup of coffee or tea!
Makes 30 scrumptious cookies
- 1 1/2 cups creamy or chunky organic peanut butter
- 3/4 cup agave nectar or maple syrup
- 1 stick of butter at room temperature
- 3 eggs
- 1 tbsp vanilla extract
- 3 1/2 cups rolled oats
- 2 tsp baking soda
- 1/2 cup walnut baking pieces
- 1/2 cup golden raisins
- 1/4 cup chia or flax seeds
- 1/2 cup peanut butter M&M’s
- 1/2 cup peanut M&M’s
Preheat oven to 350°F. Line two baking sheets with silicone baking mats
In the bowl of an electric mixer combine the peanut butter, agave nectar, and butter until smooth. Beat in the eggs and vanilla
Add the oats through flax seeds stirring with a spatula until all ingredients have been fully incorporated. With a medium ice cream scoop, drop batter onto the prepared cookie sheets. Place 3 M&M’s
eachcookie and flatten slightly before baking. I chose peanut butter and peanut M&M’s but you can choose your favorites. They taste amazing with caramel as well!
Bake 10 to 14 minutes or until golden brown. Let cookies cool for about 5 minutes before placing them on metal racks to cool completely.
Bet you can’t just eat one!
Happy tea time!