Granola and Dried Cranberry Chocolate Chip Cookies

Name: Granola and Dried Cranberry Chocolate Chip Cookies
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup all-purpose flour; 1/2 teaspoon baking soda; 1/4 teaspoon baking powder; 1/2 teaspoon salt; 1 stick (1/2 cup) unsalted butter, softened; 3/4 cup firmly packed light brown sugar; 1 large egg; 1/2 teaspoon vanilla extract; 1 1/2 cups granola; 1/4 cup dried cranberries, chopped; 1 cup (6 ounces) semisweet chocolate chips

Servings: persons

1 cup all-purpose flour
1/2 teaspoon baking soda
1/4 teaspoon baking powder
1/2 teaspoon salt
1 stick (1/2 cup) unsalted butter, softened
3/4 cup firmly packed light brown sugar
1 large egg
1/2 teaspoon vanilla extract
1 1/2 cups granola
1/4 cup dried cranberries, chopped
1 cup (6 ounces) semisweet chocolate chips

1
Preheat oven to 350F.
2
In a bowl whisk together flour, baking soda, baking powder, and salt.
3
In another bowl with an electric mixer cream butter and sugar until light and fluffy.
4
Beat in egg, beating until combined well, and beat in vanilla.
5
Beat in flour mixture and stir in remaining ingredients.
6
Drop dough by rounded tablespoons 2 inches apart onto buttered baking sheets and bake in batches in middle of oven 12 to 15 inches, or until golden.
7
Cool cookies on racks.
8
Cookies keep in airtight containers 5 days.

738

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 cup all-purpose flour, 1/2 teaspoon baking soda, 1/4 teaspoon baking powder, 1/2 teaspoon salt, and more.

Yes, Granola and Dried Cranberry Chocolate Chip Cookies falls under the Breakfast category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!