granola cookies

In the last fews months before we opened the doors to Miramar Farms, I set to work on creating a “signature” cookie. I wanted it to be healthy and delicious; to satisfy the afternoon sugar craving but also offer lots of protein for energy. I started with the Quaker Oats Vanishing Oatmeal Cookie recipe as a base, but added more nuts, more cinnamon and my favorite dried cranberries to build the perfect cookie!

Tip: Make this dough the day before and let the flavors meld overnight in the refrigerator. You’ll get a cookie that is wonderfully crunchy on the outside and soft and chewy on the inside.

  • 1/2 cup (1 stick) plus 6 tbsp. butter, softened
  • 3/4 cup firmly packed brown sugar
  • 1/2 cup granulated sugar
  • 2 eggs
  • 1 tsp. vanilla
  • 1 1/2 cups all-purpose flour
  • 1.5 tsp. ground cinnamon
  • 1 tsp. baking soda
  • 1/2 tsp. salt
  • 3 cups Quaker Oats
  • 1 cup dried cranberries
  • 1/2 cup chopped almonds
  • 1/2 cup chopped walnuts
  1. Heat oven to 350 degrees F.
  2. In large bowl, beat butter and sugars on medium speed of electric mixer until creamy. Add eggs and vanilla; beat well. Add combined flour, baking soda, cinnamon and salt; mix well. Add oats and raisins; mix well.
  3. Drop dough by rounded tablespoonfuls onto ungreased cookie sheets.
  4. Bake 8 to 10 minutes or until light golden brown.
  5. Cool 1 minute on cookie sheets; remove to wire rack. Cool Completely.