This recipe originated by mistake. My children wanted Oatmeal Chip Cookies, but I discovered there was no oatmeal in the cupboard. I substituted the Pure & Simple Granola for the oatmeal specified in the recipe, and a new creation was born!

1 stick unsalted butter, softened
½ cup sugar
¼ cup light brown sugar
1 egg, beaten
1 cup flour
½ teaspoon baking soda
½ teaspoon salt
½ teaspoon Madagascar vanilla extract (overflowing the spoon)
1 cup Edgefield Blend Granola or Pure & Simple Granola
½ cup chopped pecans
1 cup semi-sweet chocolate chips (mini-morsels)

Preheat oven to 350^o. Cream first 3 ingredients together and then mix in egg. Add dry ingredients, mixing well. Mix in vanilla. Next add granola and chopped pecans together and mix in. Add chocolate chips. (I use a 1¾” cookie scoop and drop them 20 to a baking sheet). I dampen my hands and flatten each dough mound somewhat. Bake two trays in the oven at once, one higher than the middle rack position and one lower than the middle position. Bake for 11 minutes. Then exchange positions of the cookie trays, putting the one on the higher rack onto the lower rack and vice-versa. Then bake for another 11 minutes. When time is up, see if your finger will gently make an indention in the cookies. If it does, bake for another minute or so. Makes about 3½ dozen 2” cookies.

Variations:

• You can make these with the Clausen Farm Scottish Blend Granola, but be aware that the toffee will melt during baking.
• If you use Dawn’s Delight Granola, do not add any additional chocolate to the recipe.
• I would not use HarvestFest Granola to make these cookies.
• If you use Klinkhart Hall Blend Granola, measure out the granola and then remove the pecans in what you have measured. Chop those pecans and then add enough additional pecans to reach the ½ cup chopped pecans that the recipe specifies