Metropolitan Bakery co-owner James Barrett developed this recipe as a way to pack more of the company’s killer granola into your diet.
Game plan: When creaming butter and sugar, use a stand mixer on medium speed. Butter should be soft but never melted. Stop after one minute and scrape down the bowl with a plastic paddle. Repeat a couple of times until the sugar is completely dissolved. If you don’t have a mixer, leave the butter out the night before (to prevent a sore arm!).
2In a large bowl, sift together the flour, cinnamon, salt, baking soda, and whole-wheat flour. Stir in the oats.
3Cream together the butter with the sugars until light in color. Add the egg and vanilla. Mix until incorporated. Add the flour mixture and mix just until incorporated. Fold in the granola.
4Place heaping tablespoons of cookie dough onto baking trays 1 inch apart and flatten cookies slightly. Place the trays in the upper third of the preheated oven and bake for 12 to 15 minutes. Remove from the oven and cool. Serve cookies alone or with vanilla ice cream.
This recipe, while from a trusted source, may not have been tested by the CHOW food team.