from Chef Elizabeth Binder
makes approximately 24 cookies
• 3 cups Bunnery Natural Foods Granola, any flavor (one 12-oz. bag)
• 2 sticks unsalted butter, at room temperature (8 oz.)
• ¾ cup packed soft brown sugar
• ¼ cup granulated sugar
• 1 egg
• 1 tsp. salt
• 1 cup all-purpose flour
Preheat oven to 375°F. Line baking sheets with parchment paper.
In an electric mixer bowl, beat the butter with a paddle at medium speed until smooth and creamy. Add the sugars slowly, beating constantly for about 3 to 5 minutes. Add the salt, then the egg and beat until well blended.
Reduce the mixer speed to low and add the flour, mixing only until incorporated. Steadily add the granola. Stop the mixer when the granola mixture is blended into the batter.
Scoop out about two tablespoons full of dough, pack between your palms and arrange in mounds on the baking sheets, flattening slightly with your fingertips.
Bake for approximately 15 minutes or until light golden brown. Allow to cool before transferring from baking sheets. Store cookies in an airtight container at room temperature.