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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.


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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

Ingredients:

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

Directions:

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 😉