Bar Cookies Chocolate Cookies Desserts Low Calorie

Granola Cookie Wedges

April 12, 2013

Don’t you love when flipping through recipes, you stop on one and happen to have all the ingredients already? I feel like I’ve won the lottery when that happens. I try to keep a well-stocked pantry, especially for baking, so it’s happening more and more these days. (If only the lottery win was happening, too!)  I’ll settle for a batch of these Granola Cookie Wedges though!

Granola Cookie Wedges

So, how’s it taste?

ZOMG, heaven! You’d never believe these came out of Cooking Light magazine. At first, I flipped right on by them because they looked crispy in the picture and I’m not a crisp-cookie kind of person. I was itching to bake something last weekend, but didn’t want anything too involved. I also wanted something I could work into my calorie counting, so I gave these a second look. I’m glad I did!

They’re chewy and just the right amount of something sweet. Really just your basic oatmeal chocolate chip cookie, but I like that they’re in wedges and they were much easier to make since you use a pie plate. Mix the ingredients in a bowl, dump into a pie plate, spread out, bake, and you’ve got cookies in no time. The recipe only makes eight, which is perfect so I won’t be tempted like when there’s two dozen cookies in the house.

I like the crunch of the pecans with the sweet bites of chocolate chips. I think some cinnamon would work in this recipe, too. I could also see changing up the combinations and doing a white chip/cranberry or butterscotch/walnut. This recipe is a keeper.

Granola Cookie Wedges

Cooking Light, April 2013
makes 8 servings
per serving: 168 calories, 8.6g fat, 2.5g protein, 20.9g carbs, 1.3g fiber


1/3 cup packed dark brown sugar
2 tbsp. canola oil
1 tbsp. butter, melted
1/2 tsp. vanilla extract
1/4 tsp. salt
1/4 tsp. baking soda
1 large egg white
1/2 cup all-purpose flour
1/2 cup quick-cooking oats
1/4 cup chopped pecans, toasted
2 tbsp. semisweet chocolate chips
Cooking spray


1. Preheat oven to 350F.

2. Combine first 7 ingredients (through egg white) in a large bowl; stir until well combined. Lightly spoon flour into a dry measuring cup; level with a knife. Add flour, oats, nuts, and chocolate chips to sugar mixture; stir until just combined.

3. Scrape the dough into a 9-inch glass pie plate coated with cooking spray, and spread to edges using a spatula. Bake for 13 minutes or until set. Cool slightly on a wire rack. Cut into 8 wedges.

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  • angela@spinachtiger April 12, 2013 at 8:18 pm

    I love that this came out of Cooking Light. Most cookies are too sweet. This has all the things I love in a cookie, although I might eat too many of them.

    • Leah Short April 13, 2013 at 12:53 pm

      Yeah, I had a hard time eating only one!

  • Nikki @Seeded at the Table April 13, 2013 at 2:36 pm

    So glad these are chewy! And, yes, it is always a double plus when you already have the ingredients on hand AND it turns out GREAT!

  • Jackie l Food.Wine.Fashion April 15, 2013 at 9:10 am

    That’s too funny- I feel the exact same way when I find a recipe! Usually I only have ingredients for cake in a mug (lol) but that’s still good!

    xo Jackie

    • Leah Short April 15, 2013 at 9:45 am

      I haven’t tried cake in a mug yet, but I want to. That’s dangerous being able to make just a bit of cake whenever you want, lol!

  • Katie W. April 29, 2013 at 1:21 pm

    These were pretty good! I put way more chocolate chips that you said, and may try adding peanut butter next time too. Easy to double, not sure I’d make just one. Thanks for sharing!

    • Leah Short April 29, 2013 at 1:49 pm

      Nothing wrong with extra chocolate chips 😉