I am breaking the standard blog-a-day list of prompts I started with in order to feature this recipe. I don’t anyone will object to that, right? I’m still blogging so it still counts.
I was craving a snack and it wasn’t frozen yogurt. Weird.
I scrolled through my Pinterest boards, and rummaged through my fridge and cabinets. I wanted something with texture. I wanted something with chocolate. Most importantly, I wanted something that wouldn’t take much effort and that would come together quickly.
Ding, ding, ding. We have a winner!
If anything has ever ‘hit the spot,’ this was it.
Granola Cookie Wedges
(Adapted from Yummy. Healthy. Easy.)
Makes 6-8 servings
1/3 cup packed light brown sugar
1 tablespoon vegetable oil
1 tablespoon butter, melted
1/2 teaspoon vanilla extract
1/4 teaspoon salt
1/4 teaspoon baking soda
1 large egg white
1/2 cup whole wheat flour
1/2 cup rolled oats
1/4 cup pecan halves, chopped
2 heaping tablespoons semisweet chocolate chips (it doesn’t hurt to add an extra tablespoon though!)
1. Preheat oven to 350 degrees. Spray a 8 or 9-inch round cake pan with non-stick spray and set aside.
2. In a medium mixing bowl, combine brown sugar, oil, butter, vanilla, salt, baking soda and egg white. Whisk well.
3. In the same bowl, add flour and oats. Stir to combine. Fold in pecans and chocolate chips until evenly distributed.
4. Pour dough into cake pan and spread evenly with a spatula. Press down so batter fills the entire pan.
5. Bake for 12-13 minutes. Cookie will be raised and dark golden brown. Remove from oven and let cool about 5-10 minutes. Slice into wedges and serve.