Blame my sweet tooth or my insatiable need for road trip snacks and something to put on top of my yogurt — I have a serious weakness for granola. In the constant battle of my life heretofore known as What Shall I Eat For Breakfast Today, which has been waged every day for the last 25 years of my existence, if granola enters the battleground, it always wins. Yes, even against cake. And doughnuts. It’s a formidable opponent.
Of course, I do still love me some cake and cookies and anything of the dessert kind, so when my mind got to thinking, as it is wont to do, I came upon a genius idea: What if I COMBINED granola and cookies? I know, I know. Please hold your applause until the end of the show.
It seemed like a crazy enough idea to work, so I went for it — and oh my lawd, I’m glad I did. Now if ever plain ol’ granola and COOKIE GRANOLA come up against each other at my breakfast table, I can promise you the latter will always be victorious. Once you try it out for yourself, you’ll understand.
This particular recipe is made uber easy with Pillsbury’s refrigerated cookie roll mixed with sugar and spice and everything nice (including dried cranberries, chocolate chips and coconut flakes, UH HUH). Just a whirl in the stand mixer, a few minutes in the oven and magically, it all becomes a tasty holiday-inspired breakfast (or lunch or snack or dinner or dessert) treat. Perfect as an edible gift or to make with the family for breakfast Christmas morning — and of course, every morning thereafter. The battle is over — cookie granola has won.
Sugar & Spice Cookie Granola
A Girl Versus Dough original
Yields: About 12 cups
1 (16.5 ounce) roll Pillsbury refrigerated sugar cookies, slightly softened
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
2 1/2 cups old-fashioned rolled oats (not quick-cooking)
1 cup raw sliced almonds
1 cup raw chopped pecans or walnuts
1/2 cup unsweetened coconut flakes
3/4 cup dried cranberries or raisins (or a combination)
1 cup chocolate chips (white, milk, dark or a combination)
Preheat oven to 325 degrees F and line two baking sheets with foil. In the bowl of a stand mixer, combine sugar cookie dough, cinnamon, nutmeg, oats, almonds, pecans, coconut flakes and raisins; stir, using dough hook, until combined. Crumble mixture evenly on prepared baking sheets.
Bake granola 20-25 minutes, stirring every few minutes, until golden. Remove from oven and cool completely on baking sheets.
Add chocolate chips to cooled granola and toss to combine. Store granola in sealed plastic bags or airtight glass containers.
Disclosure: I received compensation from Pillsbury for recipe development purposes. All opinions are my own.
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