GRANOLA CHOCOLATE PECAN COOKIES

One afternoon as I set out to bake oatmeal raisin cookies, I realized too late that I was out of not only raisins but oats as well. There was a tray of maple-cinnamon granola cooling on my counter and, making a quick decision, I replaced the oats with it, along with chocolate for the raisins. It was a lucky swap, and the cookies have become a favorite in our home. The granola and pecans give the cookie a nice bit of crunch, and the chocolate and cinnamon complement each other in every bite. makes 12 to 14 cookies

2¼ cups (225 g) Maple-Cinnamon Granola

1 cup (142 g) all-purpose flour

¾ teaspoon baking soda

½ teaspoon salt

12 tablespoons (1½ sticks; 170 g) unsalted butter, room temperature

⅓ cup (66 g) granulated sugar

¾ cup (149 g) packed brown sugar

1 large egg

2 teaspoons pure vanilla extract

5 ounces (143 g) bittersweet chocolate, chopped

¾ cup (86 g) pecan halves, toasted and chopped

Adjust an oven rack to the middle position. Preheat the oven to 350°F. Line two baking sheets with parchment paper.

In a medium bowl, whisk the flour, baking soda, and salt.

In the bowl of a stand mixer fitted with a paddle, beat the butter on medium until smooth. Add the granulated and brown sugars and beat on medium until light and fluffy, 2 to 3 minutes. Add the egg and vanilla and mix on medium until combined. Add the flour mixture and mix on low until just combined. Add the granola, chocolate, and pecans and mix on low to combine. Using a spatula, stir the batter to incorporate any stray granola on the bottom of the mixing bowl.

Form the dough into 3-ounce (85 g) balls (about ¼ cup each) and put 6 or 7 on a baking sheet.

Bake one sheet at a time 12 to 15 minutes, until the sides are golden brown and the top is just starting to brown but the very center is still slightly underdone. Transfer the baking sheet to a wire rack and let cool 5 minutes. Remove the cookies from the pan and let cool completely on a wire rack.