Chocolate Chip Granola Cookies

If you were to explore the recipes on my blog, you would know that we like cookies. A LOT. Having all these snow days this winter has not helped, because what’s better when you’re snowed in than to bake (and eat) cookies?! I was under the false impression that Spring was on it’s way, but considering school is cancelled today due to icy road conditions, well….ugh. Let’s make cookies!

It’s not often that I say “GO MAKE THESE COOKIES”, because even though I’m extremely bossy, I know that everybody has different taste buds. However, today I am saying it. Go make these cookies! They are awesome! In my humble opinion of course. But, I am a {self proclaimed} cookie expert. 
I enjoy your basic chocolate chip cookie. But, I also really like a cookie with a lot going on. Lots of textures all crammed into a cookie. Some soft chewiness, a little crunch, a blast of chocolate flavor…these cookies have it all.

Chocolate Chip Granola Cookies

1 cup of unbleached all-purpose flour
1/2 tsp salt
1/2 tsp baking soda
1/3 cup of white sugar
1/3 cup of brown sugar
1 tsp vanilla extract
1 stick of butter, room temp
1 egg
1 cup of granola (I used Enjoy Life)
1/2 cup of semi sweet chocolate chips
1/2 cup of shredded coconut (optional, could also use dried fruit or nuts)
  • Preheat the oven to 375 degrees.
  • Combine the flour, baking soda, and salt in a bowl. Set aside.
  • Add the sugars, vanilla, and butter in a mixing bowl, and beat on medium speed until creamy and smooth. Add the egg and mix until well combined. 
  • Add the flour mixture to the sugar mixture a little at a time until mixed. 
  • Add the granola, chocolate chips, coconut (or desired add-ins) and mix until just combined. 
  • Place rounded tablespoons of dough onto a baking sheet (I used a silicone mat with mine) about 1 inch apart. 
  • Bake for approx. 11-13 minutes or until lightly golden around edges. 
  • Remove from oven and let cool on baking tray for a few minutes before transferring to wire rack to finish cooling. 

Recipe source: 

Delicious! They are thick cookies that are soft and chewy, crunchy, chocolate-y, with hints of coconut. I will definitely be making these again!

I may be linking up at any of the following – (Monday)  (Tuesday) ,, (Wednesday)  (Thursday) , (Friday) ,,,(Saturday) 

Pumpkin Spiced Gingerbread Granola & a GIVEAWAY!

Since Mother Nature has decided we are still in full winter mode, I think it’s still the perfect time for the warmly spiced flavors of this granola. Actually I eat pumpkin year round, and this homemade granola is healthy and delicious. It’s also very easy to make, which is always a bonus.

My 11 year old loves to eat granola for breakfast, and I like to mix it in yogurt. Making it at home ensures that quality, wholesome ingredients are used, and it’s easily adapted to whatever you like and have on hand. And the best part about this granola?!

I feel good about letting my daughter eat this granola full of super foods like oats and pumpkin; nutritious wheat germ, healthy fats from nuts, and naturally sweetened with molasses. I lovelove molasses. However, if it’s not your cup of tea, you can substitute honey. It will have a milder, less ‘gingerbready’ flavor.

Pumpkin Spiced Gingerbread Granola

1/3 cup pumpkin puree
1/4 cup molasses
1/4 cup oil (I used a canola/olive oil blend)
1/4 cup packed brown sugar
1 tsp vanilla extract
2 tsp pumpkin pie spice
1 tsp ground cinnamon
1/4 tsp ground ginger

3 cups old fashioned oats
1/2 cup wheat germ (I use )

1/4 cup almond meal (ground almonds)
1/4 cup chia seeds
1 cup almonds

1/2 cup pecans, chopped
  • Preheat oven to 325°F and line a large baking sheet with parchment paper.
  • In a medium bowl, whisk together the pumpkin puree, molasses, oil, brown sugar, vanilla extract, and spices.
  • In a large bowl, combine the oats, wheat germ, almond meal, chia seeds and nuts. 
  • Pour wet ingredients over the dry, and stir until well coated. 
  • Spread granola out in an even layer on the baking sheet.
  • Bake for approx 45 minutes, stirring every 15-20 minutes. If you want clumps, keep the stirring to a minimum (as in don’t stir it too aggressively, trying to keep some places undisturbed) but be sure to keep an eye on the edges as they will burn. Mine got a little over cooked, but just on the very edges. 
  • Allow granola to cool and store in an airtight container. 

Recipe adapted from

Now, onto the GIVEAWAY! has agreed to provide 2 jars of wheat germ to a Makin’ it Mo’Betta reader. And WHY would you want to win jars of wheat germ?! Because it’s a nutrition power house! It’s a great way to add extra nutrition into your family’s diet, and it has such a nice nutty crunch. Also, it has only 50 calories per 2-tablespoon serving. Win-Win!

Per their website, includes:
Vitamin E: This fat-soluble antioxidant helps to protect cells and tissues from damage and may ward off certain diseases.

  • Folic Acid: A must-have for pregnant women—and a good idea for everyone else—this B vitamin helps make healthy new cells to protect against certain cancers.
  • Magnesium: This mineral helps keep your heart, bones and immune system strong. Recent data also suggests it may even slash your Type-2 diabetes risk.
  • Thiamin: This B vitamin helps convert carbohydrates into energy. It’s also essential for the proper functioning of the heart, muscles and nervous system.
  • Phosphorous: Working with calcium to build strong bones and teeth, this mineral is also necessary for the growth, maintenance and repair of all tissues.
  • Zinc: Your body uses this mineral for hundreds of functions, such as fighting off viruses, helping wounds heal, DNA synthesis and proper cell division.
BONUS: Wheat germ is also a fiber-rich source of high-quality non-animal protein and only contains heart-healthy polyunsaturated fat. Extra bonus: There’s no sodium.

So that’s why you want to incorporate wheat germ into your diet! Plus, it’s great mixed in yogurt, in granola recipes as above, baking, and I like to use it in a low fat topping for muffins….

To enter, just use the Rafflecopter form! Shipping is only available within the US.

Disclosure: A jar of Kretschmer Wheat Germ was provided for sampling. No monetary compensation was received and I was under no obligation to post. I enjoy the product and all opinions are my own.