Friday, April 19, 2013
Granola Cookie Wedges
Cooking Light put out their 2nd annual 40 under 40 issue - basically, 40 meals ready in 40 minutes or less. It has a ton of different recipes, many of which look very promising, and it included sides and desserts. Desserts. Yum. This recipe was one of the desserts listed, and while I altered it a bit, removing the toasted pecans (so sad, I know, but Nathan doesn't like nuts), it was a one bowl affair, super quick to make, heavenly to smell while they baked, and delicious to devour! These are a bit sweeter than your standard cookie because there is much less flour in this recipe, so one wedge is really enough.
Granola Cookie Wedges (original recipe via Cooking Light)
1/3 cup packed dark brown sugar
2 tablespoons canola oil
1 tablespoon butter, melted
1/2 teaspoon vanilla extract
1/4 teaspoon salt
1/4 teaspoon baking soda
1 large egg white
2.25 ounces all-purpose flour (about 1/2 cup)
1/2 cup quick-cooking oats
1/4 cup chopped pecans, toasted
2 tablespoons semisweet chocolate chips
1. Preheat oven to 350 degrees.
2. Combine first 7 ingredients in a large bowl; stir until well combined. Weigh flour into a dry measuring cup; level with a knife. Add flour, oats, nuts, and chocolate chips to sugar mixture; stir until just combined. **(I omitted the nuts and added 2 more tbs of chocolate chips.)
3. Scrape the dough into a 9-inch glass pie plate coated with cooking spray, and spread to edges using a spatula. Bake at 350° for 13 minutes or until set. Cool slightly on a wire rack. Cut into 8 wedges.