This is one heck of a good cookie.
It’s crispy – which is good. It’s buttery – which is excellent. And it’s got an amazing flavour.
Thank you Edgar. I used their granola.
I was flipping through the pages of the cheese board recipe book when I read : killer granola cookies. Really? That good? Well … why not try the recipe and see. I could have made my own granola … except, Marysol makes a really tasty version; and we all know I heart all things Edgar – so why not create the Edgar granola cookie. I thought it was a brilliant idea. I’m still patting myself on the back.
The thing that surprised me the most when I finally tasted these cookies was how much they reminded me of a shortbread / butter cookie. As in … melt in your mouth butter cookie. DELISH.
I would change one thing to this recipe. I would dip half of it in white chocolate. Yes … the crunchy nature of the cookie, all that buttery goodness, dipped in a little white chocolate. I bet that would be a-maz-ing. Not necessary – but it would be a pretty darn nice addition.
Which means that I need to whip up another batch of these. Maybe I’ll go and do that … right now … :0)
edgar’s granola cookie
1 c. salted butter, room temperature
3/4 c. firmly packed light brown sugar
1 1/2 c. edgar’s granola
1 tsp vanilla
pinch of coarse sea-salt
2 c. flour, sifted
1/3 c. chopped, toasted pecans
In a large bowl, and with a wooden spoon (no hand-mixer or stand-mixer required!), cream together the butter and brown sugar until light and fluffy (about 2 minutes). Toss in the granola, vanilla, salt, flour and pecans. Mix until just incorporated. Done. Simple right?
Transfer the dough to a lightly floured surface and divide in half. Using your palms, roll each piece into a log (about 4 1/2 inches long and 2 inches wide). Wrap each log in plastic wrap and refrigerate for at least 2 hours or up to 24 hours (a little tip – that I honestly haven’t tried yet – but if you want a perfect log, take a paper towel roll, cut it down the middle and then wrap it around your log – shape the dough inside it – and that should create a perfect log … or so they tell me).
Once you’re ready to bake these up …
Preheat the oven to 350 F. Line your baking sheets with parchment paper. Set aside.
Cut each log into 1/4 inch thick pieces and place the cookies 1-inch apart on the prepared pans.
They really don’t spread much when baking – so don’t stress about baking several cookies at once.
Bake in the middle 2 racks of the oven for about 20 minutes, or golden brown – you might be tempted to keep baking them – don’t. They really become crispy as they cool.
Transfer the cookies to a wire rack and allow to cool completely.
And then … grab a glass of milk (or make some tea), and dig in. The perfect afternoon, sitting around and doing nothing, kind of snack.