I was so excited when I saw that Michelle of Bad Girl Baking chose the Granola Grabbers for this week. I really wanted to make them right after I saw them in Dorie’s book. I think our entire group was excited to finally make a cookie because TWD hasn’t made a cookie since the first week, when Laurie started it all by making the Brown Sugar-Pecan Shortbread Cookies. Dorie describes these cookies as the perfect after school snack. This recipe really comes at the perfect time, as school is starting. In fact, as you are reading this, I am in my very own classroom as a first year teacher teaching language arts to eighth graders! So please, send good thoughts my way 🙂
I wanted to make my own granola. I made granola a few months ago (and have yet to post it), but I wanted to try a different version. Nancy reminded me of a Cooking Light granola recipe that I wanted to try. I remembered seeing the recipe for Maple-Pecan Granola in the June 2008 issue, and this was the perfect opportunity to make it. This was great granola, and it tasted amazing in the cookie. For all the health food associations granola has, it really isn’t diet-friendly at all, so it was nice to find a lower-calorie version that tasted as good. This recipe calls for 1/2 cup each salted peanuts and almonds, but instead I used 1 cup of butterscotch chips, since I like them in oatmeal cookies and these cookies were so similar. I added a little more coconut than the recipe called for as well. I thought these cookies were great. They had a nice flavor and I liked the crunchiness of the granola. I usually don’t like my cookies on the crunchy side, but in this cookie it was perfect. I would definitely make these again. I think it would be good to add in some cinnamon and/or craisins next time. Thanks Michelle for choosing such a great recipe and be sure to head over to the Tuesdays with Dorie blog to see everyone else’s cookies!