Granola White Chocolate Chip Cookies

Hi Everyone!!  I hope you had a great Memorial Day weekend, and got to spend time with the ones you love most 🙂  It’s been so hot here lately, that all I have wanted to do when I am not working… is be in the pool 🙂  Here in sunny Florida, it is truly hot about 9 months of the year, so we all have learned to handle the heat and humidity because of all of the other perks of life in the sunshine state!!

Recently, my friends at sent me the most outrageously delicious granola made by  They asked me to come up with some new recipes that would feature this yummy treat, so I immediately started thinking of ways to use it that were out of the ordinary.  Our Daily Eats creates small batch, all natural products, using the highest quality ingredients.  The only place you can purchase their goodies is directly from , so treat yourself and grab a bag or 2 or 10 🙂

I know you are going to love these Granola White Chocolate Chip Cookies, as they are truly out of this world.  All of the different textures from the oats, nuts and white chocolate chips make them just fabulous.  As you can tell, I like my cookies extra large, so invest in a large ice cream scoop so that all of your cookies turn out the same size!!  I hope you have a super fun time making them at home!!

Make sure to let all of your cold ingredients come to room temperature before you begin baking.The batter is extra thick and chunky 🙂Use a large ice cream scoop and place 6 cookies per baking sheet, as they will spread quite a bit.Bake them until lightly golden brown.This granola is sooo scrumptious.Yes, I ate the whole thing:)

Granola White Chocolate Chip Cookies

Makes: 22 jumbo cookies Prep time: 20 minutes Bake time: 13-15 minutes


1 and 3/4 cups all purpose flour

1 and 3/4 cups brown sugar

1 cup unsalted butter at room temperature

2 eggs

3/4 teaspoon baking soda

1 teaspoon vanilla

1/2 teaspoon salt

4 cups Our Daily Eats granola, ( I used the Maple Crunch variety)

2 cups white chocolate chips


Preheat your oven to 375 degrees.  Line several baking sheets with parchment or silicone baking mats.

In the bowl of  your stand mixer, cream the butter and brown sugar until light and fluffy.  Add the eggs one at a time and scrape down the bowl.  Add the vanilla, salt and baking soda.  Add the granola one cup at a time until blended.  Lastly, add the flour and mix until just combined.

With your large ice cream scoop, place 6 scoops of dough per baking sheet.  Bake for 6 minutes and rotate the pan.  Bake for another 3 to 5 minutes, or until the cookies are golden brown.  Based on your oven, you may need a few more minutes to bake the cookies.  I often bake on a convection setting, so my desserts often bake more quickly.

Let the cookies cool on the pan for  7-10 minutes before moving them to a baking rack.  Store them in an air tight container for up to a week, or wrapped in wax paper and foil in the freezer for up to a few months.

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