Granola is a healthy and versatile ingredient. Perhaps put it to some less-healthy but very delicious use in this Chewy Granola Cookies recipe!

There are so many granola varieties out there. Many come in large bags. This recipe provides a good base to use up some of that granola.

The crunch of the final bake will vary depending on your add-ins. I used cranberries for my version here, but obviously, mix that out with raisins, dried blueberries, chocolate chips, or other things that will work with whatever’s in the granola.

PrintBready or Not Original: Chewy Granola CookiesUse any kind of granola in these delicious cookies! They are chewy, and will vary with crunchiness depending on the type of granola that is added. This is a recipe with endless variations! Makes about 50 cookies.Course Dessert, SnackKeyword cookies, granolaServings 50 cookiesAuthor Beth CatoEquipmentplastic wrapparchment papersmall cookie scoopIngredients1 cup unsalted butter (2 sticks) room temperature1 cup brown sugar packed1 large egg room temperature1 teaspoon vanilla extract2 cups all-purpose flour1 teaspoon ground cinnamon1/2 teaspoon baking soda1/2 teaspoon salt1 1/2 cups granola1/2 cup dried cranberries or other dried fruit or add-inInstructionsCream butter and sugar until light and fluffy. Beat in egg and vanilla. Gradually mix in the flour, cinnamon, baking soda, and salt. Fold in the granola and cranberries. Cover dough with plastic wrap and chill in fridge for a few hours or overnight.Preheat oven at 350 degrees. Line a cookie sheet with parchment paper. Use a small cookie scoop or teaspoon to dole out dough, spaced out, on cookie sheet. Flatten each ball slightly; it will not spread a lot. Bake for 10 to 11 minutes, until the edges are golden. Cool cookies on the pan for a few minutes, then transfer to a cooling rack.Store in a sealed container at room temperature.OM NOM NOM!