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Help with my soon-to-be-world-famous Oatmeal Cookies

I make the world's best granola. It has occured to me that the world's best granola , applied to oatmeal cookies, might make the world's best oatmeal cookie.

So...I will start w/ the recipe on the Quaker Box. I always use regular oats, not the sawdust kind that the Mrs. Field's recipe calls for. My granola is oat-intensive.

So, would you:
a. sub granola for all the oats?
b. sub granola for only a part of the oats?
c. make the recipe as you would normally, but sprinkle the dough ball w/ granola before baking?
d. something else?


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  1. I'd try a and b and see which one I like better. c doesn't sound appealing to me, but you should experiment with all the iterations to see which one is most successful.

    1. D. I would use granola as an add-in like chocolate chips to start with and adjust from there. The granola is going to add sweetness and fat, so a one-to-one exchange may require some adjustment to the sugar and fat. Maybe sub some oats for granola if you know the add-in amount isn't going to be enough.

      1. Do you have your heart set on that oatmeal cookie recipe? If not, I'd start w/ an oatmeal granola cookie recipe and play with that. Were you looking to keep the crunchy texture of the granola, or for it to become soft cookie-like? BTW, would you share your recipe for the best granola?


        2 Replies
        1. re: chowser

          Exactly. I wanted to mix the crunchy texture of the granola w/ the soft, sweet texture of cookie. Unfortunately, in the 8 minutes they took to cook, the granola softened. Not entirely, but enough that it didn't really stand out they way I wanted it to.

          I beleive that if I did not halve the butter in the original cookie recipe, it would go a long way toward the texture I want. I think my "hearty lower fat" oatmeal cookies are just not rich enough. A very buttery cookie that spread out more might showcase the granola better. oh well. I didn't really intend to fatten up my cookies :-(

          granola recipe soon

          1. re: danna

            I wonder if it would work to do a granola base, like a cheesecake crust. Then bake the cookie on top of that? If it stays crispy through cheesecake batter, it'll stay crispy w/ cookie on top. This is a great crust:


            Or do something along those lines, of using twice baked granola to keep the crunch.

        2. I think you're brill and love your idea first of all.
          Secondly, mind posting your granola recipe for all of us.
          I am a huge lover of home made granola and make it often myself and although it's wonderful I'd rather try yours next time.

          Now for the cookie, why not start a smaller batch of cookies first.
          I'd do [b] so half and half.
          Now, since we don't know what's in your granola, that's a factor too.

          Guess you'll just have to post that recipe of yours so we can be more help to you.
          Thanks Danna

          1. d.

            Whatever oatmeal cookie recipe you settle on, add in some crushed potato chips to the batter. Brings the cookies to a whole new level.

            1. are you doing a soft or crispy oatmeal cookie? most places seem to sell the soft, but growing up there was a bakery in west oakland that made Dad's oatmeal cookies. they were big and crisp and i loved them. seems they would be a better vehicle for your granola.

              when i googled the recipe I noticed all the people commented that they were crisp so they underbaked them to keep them soft and chewey. what lunacy...they are SUPPPOSED to be crispy not soft and chewy.

              2 Replies
              1. re: KaimukiMan

                i suppose I was fantasizing about a cookie that was both! soft and chewy, which crispy crunchy bits throughout. not sure if it's possible (unless I were using nuts instead of granola)

                1. re: danna

                  I'd make the oatmeal cookie dough and roll the portioned dough in a bowl of crushed granola; like a coating. Then flatten the dough to rounds using the bottom of a glass also dipped in the granola and bake. While I'm intrigued by the crunch coating, I wouldn't want big bites of granola. Crushing it in a ziplock bag and using it as a prebake coating would appeal to me more. Does that appeal to you, danna?

              2. i have a different approach... i'd seal the granola clusters, either ever so lightly toss with egg whites then roll in flour before mixing with the dough. or just tossing the granola with flour and mixing into the dough. kind of the way you toss blueberries in flour before adding to muffins to prevent sinkage? not sure if it'd work, but i'd give it a go...

                5 Replies
                1. re: Emme

                  Emme-You think the coating would stop them from softening up?
                  HillJ- that's similar to my thoughts in method c., but I worry that the granola would become burned-ish tasting, because the secret to my granola is baking it longer than you might expect, until it is just about past "golden brown" and moving into "brown". Like the color of dark caramel.

                  Here's the recipe finally. i started w/ a recipe in BA ...Molly Wiesenberg i think, i'm too lazy to look it up, and then modified.

                  • 6 cups old-fashioned oats
                  • 1 1/2 cup coarsely chopped almonds
                  • 3/4 cup sweetened shredded coconut
                  • 6 tablespoons (packed) brown sugar
                  • 1 1/2 teaspoon ground cinnamon
                  • 1 teaspoon ground ginger
                  • 1 teaspoon kosher salt
                  • 2/3 cup honey
                  • 4 tablespoons vegetable oil
                  optional agave nectar to taste
                  • ¾ cup dried currants
                  • ¾ cup dried cranberries

                  • Preheat oven to 300°F (convection oven). Line 2 rimmed baking sheets with parchment. Mix first 7 ingredients in large bowl. Stir honey and oil in saucepan over medium-low heat until smooth. Pour honey mixture over oat mixture; toss. Spread on prepared sheet.
                  • Bake, stirring after 15 minutes, and then every 10 until the Granola is golden and beginning to brown. Should take around 40-50 min. Don’t take it out too early. If you want it to be a little sweeter, and clump more, drizzle w/ agave nectar in the last 10 minutes of baking.
                  • Place sheet on rack. Cool. Mix in fruit. Store airtight.

                  1. re: danna

                    Maybe under baking the granola to use as a coating (2nd bake) on the cookies. I've done something similar with peanut butter cookies coated in fine granola crumbs and underbaked the coating to adjust the total baking exposure time. Thank you for sharing your recipe.

                    1. re: HillJ

                      That sounds good! I'm afraid I may have to give up on cookie-development. I see my post above says it was around may 31 when I made a double batch of granola and started making cookies. It's now June 9th and I'm having to get up at 6:30 to run (95 degrees any other time) to get belly i gained from it off. I didn't eat that many cookies, but I ate quite a bit of granola. It's always frustrating when you get fat from (relatively) healthy stuff.

                      Y'all can feel free to create a world-wide cookie empire from my idea. I guess I'd rather fit in my pants ;-) thanks again!

                      1. re: danna

                        Don't give up the (delicious) cause, danna! Just wait for a cooler day to bake..it's nearing 102 degrees in NJ today..and I'm making loaves of bread this AM. I walk, bike or swim in the evening (sometimes its cooler).

                        But...don't give up :)

                    2. re: danna

                      I wonder if you baked them twice like biscotti-and coat them w/ egg white after the first baking if that might keep them crunchy for the baking w/ the oatmeal cookie. You might even be able to get away w/out the egg coating. It takes a lot to soften biscotti.

                  2. Perhaps you could add the granola in chunks after you remove the cookies from the oven. They are generally pretty soft for a couple of minutes. You'd have to move fast but I bet it could be done.

                    1. Danna, a couple of years ago I was on the hunt for the best chocolate chip cookies. I searched Chowhound, The New York Times, Epicurious, etc. for tips, recipes, etc. There were a few key tips that I think made all the difference in the end result. And they can be applied to most other cookie recipes:

                      1.) Mix up your batter and refrigerate it for at least a day, and up to 3 days before you bake. It prevents the cookies from spreading/flattening.

                      2.) Use only parchment paper - not a silpat/silcone mat or baking stone.

                      3.) Add extra vanilla extraction (of course only the real stuff).

                      4.) Substitute some of the sugar called for with brown sugar.

                      5.) I made my own raisins recently, after buying a dehydrator. They are far superior than any store bought raisin. So, if you're adding raisins and have a dehydrator, I suggest making your own.

                      GOOD LUCK!!!!

                      1. I would use Alton Brown's chocolate chip cookie recipe call "The Chewy" take a 1/2 cup of oatmeal and blitz in the food processor just a bit so it is no quite so chunky and subsitute it for a 1/2 cup of the flour and exchange the granola for the chocolate chips. That should give you a chewy cookie that is crisp on the edges and has the granola for texture. Good Luck .