Delicious cookies filled with granola, chocolate chips and more. Just try to keep them in your cookie jar, I dare you!
Last week I was in the mood to make cookies, and had just started going through the pantry pulling things out to put in them. The result was a raving success and the entire batch of cookies was devoured in less than 24 hours. I talked to my friends on facebook and asked for suggestions on what to name these cookies. My friend Stephanie mentioned that there is a pizza place that she loves which has an “everything” kind of pizza called “Sweep the Kitchen Pizza.” She suggested I call them “sweep the Pantry.” Well since that is basically what I did when making these, I thought the name was a perfect fit.
To begin, preheat your oven to 350 degrees.
In a bowl, combine 1/2 cup whole wheat, a whole cup of all-purpose flour, a teaspoon and a half each of baking powder and baking soda, 3/4 teaspoon cinnamon and a half teaspoon of salt. Stir these together and set it aside for now.
In your mixing bowl, combine 1/2 cup (1 stick) room temperature butter, 1/4 cup vegetable shortening, 3/4 cup each of brown and white sugar. Beat together until smooth and creamy.
Mix in a teaspoon vanilla extract.
And then beat in 2 eggs.
Add in your flour mixture and mix until combined.
Now for the “pantry” part. You’ll need a cup and a half of your favorite granola. I used some chocolate granola that I bought in the bulk section of Earth Fare. You’ll also need a half cup of shredded coconut and a half cup of raisins.
Chop up a cup of pecans, and toss those all in the bowl…
along with 2 cups of chocolate chips.
Stir these all together until combined. Scoop by rounded tablespoons on to your cookie sheet or sheet of parchment paper. Give the cookies plenty of room. I only do 9 at a time.
Bake for 10-11 minutes or until the cookies are set and golden on the edges. Cool them in place on the cookie sheet or parchment paper for a couple minutes. Transfer them to a cooling rack and cool completely. Repeat with the rest of the dough.
I hope your cookies last longer in your house than they did in mine!
Another friend, Kelly, suggested I call these “Choco-pecan-coco-raisin-ola cookies.” I thought that was a great name too. I’ll let you decide.
- 1 cup all-purpose flour
- ½ cup whole wheat flour
- 1½ tsp baking powder
- 1½ tsp baking soda
- ¾ tsp cinnamon
- ½ tsp salt
- 1 stick (1/2 c) butter, room temperature
- ¼ c vegetable shortening
- ¾ c brown sugar
- ¾ c sugar
- 1 tsp vanilla extract
- 2 eggs
- 2 c chocolate chips
- ½ c shredded coconut
- 1½ c granola
- ½ c raisins
- 2 c chocolate chips
- 1 c chopped pecans
- To begin, preheat your oven to 350 degrees. In a bowl, combine the flours, baking powder, baking soda, cinnamon and salt. Stir these together and set it aside. In you mixing bowl, combine the butter, shortening, and sugars. Beat these until smooth and creamy. Add in the vanilla and eggs. Beat until smooth. Add in your flour mixture and stir until combined. Stir in the remaining ingredients.
- Scoop by rounded tablespoons on to your cookie sheet or parchment paper. Give them plenty of space, I only do 9 at a time. Bake for 10-11 minutes or until the cookies are set and golden on the edges. All them to cool a couple minutes in place, then move them to a cooling rack to cool completely. Repeat with the rest of the dough.