Ingredients
- 1 ½ cups all-purpose flour
- 1 ½ teaspoons baking powder
- 1 teaspoon ground ginger
- ½ teaspoon baking soda
- 1 cup brown sugar
- ½ cup butter
- 2 eggs
- 1 cup maple nut granola
- 1 cup shredded coconut
- ½ cup semisweet chocolate chips
What Makes This Dish So Tasty
These cookies bring together the warm sweetness of maple with the satisfying crunch of nutty granola. They are a perfect balance of chewy and crunchy textures, making them a delightful treat for any time of day.
Cooking Techniques
- Use room temperature butter to ensure even mixing.
- Press the dough slightly before baking to help the cookies spread evenly.
- Check the cookies a minute or two before the suggested baking time to avoid over-baking.
- Press the dough slightly before baking to help the cookies spread evenly.
- Check the cookies a minute or two before the suggested baking time to avoid over-baking.
Directions
Warm your oven to 375°F (190°C) and lining a large baking sheet with parchment paper. In a small bowl, whisk together the flour, baking powder, ginger, and baking soda, then set it aside. In a separate bowl, cream the brown sugar and butter until smooth. Beat in the eggs until the mixture is nice and creamy. Gradually add the flour mixture and mix until you have a smooth dough. Fold in the granola, coconut, and chocolate chips. Scoop out small spoonfuls of dough onto the prepared baking sheet, spacing them about 2 inches apart. Bake for around 10 minutes, or until the tops are lightly golden. Once done, move the cookies to a wire rack to cool completely before digging in.
Best Serving Ideas
Enjoy these cookies with a cup of coffee or tea for a cozy snack. They also pair well with a glass of milk or can be crumbled over ice cream for added texture and flavor.
How To Freeze This Dish
Store cookies in an airtight container at room temperature for up to one week. For longer storage, freeze them in a sealed bag and thaw at room temperature before serving.
