Speckled Chocolate cookies

Loaded Granola Cookies

Sweet Moments: Rega Matok
Kosher.com

Crispy granola cookies with dark chocolate and walnuts added that are fun to nosh with your morning or afternoon coffee.

Type: Dairy Prep Time: 25 minutes Level: Not mentioned

Main ingredients

3 and 1/2 ounces (100 grams) butter, softened

3 and 1/2 ounces (100 grams) dark brown sugar

pinch of salt

1 large egg

1 cup (140 grams) flour

1/2 teaspoon baking soda

6.15 ounces (175 grams) whole oatmeal

2.6 ounces (75 grams) chopped nuts

1 and 1/2 (3- and- 1/2 oz./100-g.) bars Elite 70% Dark Chocolate (or milk or white chocolate), chopped

1 ounce (30 grams) Gefen Sweetened Dried Cranberries or raisins (optional)

Make the Cookies

Yields 30–40 small cookies

Preheat oven to 340 degrees Fahrenheit (170 degrees Celsius).

In a mixer bowl with a flat whisk, put butter, sugar and salt and mix until creamy.

Add egg and mix until it is absorbed in the mixture.

Add flour, baking soda, oatmeal, nuts, chocolate and cranberries, and mix just until you get large pieces of dough.

Using two teaspoons, take pieces of dough and shape into balls. Place on baking pan lined with Gefen Easy Baking Paper with space in between. Flatten the top with your hands.

Bake for 10 to 15 minutes or until the cookies turn golden and set at the edges, but are still slightly soft in the center. Cool completely and serve.

Note: 

Store the cookies in a jar for up to a week.

From Kosher.com