Granola White Chocolate Chip Cookies

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

Ingredients

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

Directions

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.