Shortly after I made sweet vanilla granola and suggested the leftovers would make good cookies, I came across a recipe for granola cookies in the rather lovely cookbook Breakfast for Dinner, written by the gal and guy behind the equally lovely blog Love & Olive Oil.
I did not know about Love & Olive Oil when I chose the name Love & Flour, and this blog would have definitely had a different name had I known. One look at Love & Olive Oil and my mind would have been screaming, “Oh my gosh those pictures are so good and those recipes are so unique and the layout of the website is so appealing! I’ll never make it as a blogger, why even try?!”
I don’t know what “make it as a blogger” means any more now than I did then, but I probably would not have tried to blog if I had seen some of the incredible blogs already out there. Maybe it’s for the best I did not know.
The naming was just a coincidence. The person who helped me set up this enterprise and I were trading names back and forth, and when he said “Love & Flour”, my brain lit up green. That never happened before and it has not happened since, but when it happened that day, I said, “I guess that’s it” and bought the domain.
I entertain near-constant thoughts about changing the name of this blog. Cake & Sequins keeps swimming around my mind. I love both of those things, but following that logic I could very well end up with a blog named Football & Seafood.
A friend of mine recently told me she showed the pages here to a friend. As she was telling the story she referred to the blog as “Flour & Love.” I like that too.
One thing I have no desire to change is this cookie recipe. I had few expectations that these cookies would wow me. I simply wanted to make a cookie the other day, and I was tired of looking at the last two cups of granola sitting on the counter. Granola cookies it was, and I love them.
The outer edges are crispy, the center is soft, and they are full of sweet chocolate and tangy dried cranberries. The recipe suggested using a simple granola made with just oats and nuts, but the granola I used was much less simple and turned out just fine. Eat them for breakfast, dessert, and every meal in between. Enjoy!
- 2 1/4 cups all-purpose flour
- 1 teaspoon salt
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 cup (2 sticks) butter, softened
- 1 1/4 cups light brown sugar, packed
- 3/4 cup granulated sugar
- 2 eggs
- 2 teaspoons vanilla extract
- 2 cups granola
- 1 cup chocolate chips
- 1/2 cup dried cranberries (or cherries)
- Whisk together the flour, salt, baking powder, and baking soda. Set aside.
- Cream the butter and sugars together until light and fluffy, about 1 to 2 minutes.
- Beat in the eggs and the vanilla until the mixture is well incorporated and smooth.
- Now beat in the flour mixture until incorporated.
- Stir in the granola, chocolate chips, and dried cranberries.
- Drop the dough by rounded tablespoons onto a parchment-lined baking sheet.
- Bake at 350 degrees F for 10-14 minutes until golden brown along the edges and puffed in the centers.
- Allow the cookies to cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.
The original recipe also called for 1/2 cup oats to be added to the batter along with the granola, chocolate chips, and dried fruit.