GRANOLA CHOCOLATE CHIP COOKIES RECIPES

Steps:

• Preheat the oven to 350°. Spread the pecans in a pie plate and bake for 8 minutes, or until lightly toasted. Let the pecans cool, then coarsely chop them.
• In a small bowl, mix the oats with the flour, baking soda and salt. In a large bowl, using an electric mixer, beat the butter with the sugar at medium speed until light and fluffy, about 2 minutes. Add the eggs and vanilla and beat at medium speed until blended, scraping down the side of the bowl as necessary. Beat in the oat mixture at low speed until just incorporated. Using a large spatula, fold in the pecans, chocolate chips and dried apricots.
• Scoop heaping tablespoons of the dough onto 2 baking sheets lined with parchment paper, spacing them at least 1 1/2 inches apart. Bake the cookies for about 16 minutes, until lightly browned; shift the pans from top to bottom and front to back halfway through for even baking. Let the cookies cool on the baking sheets for 5 minutes, then transfer them to a wire rack to cool completely.

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Line 2 baking sheets with parchment paper.
• Toast walnuts in a skillet until fragrant, 3 to 5 minutes. Chop coarsely.
• Stir rye flour, all-purpose flour, baking powder, baking soda, and salt together in a medium bowl. Mix walnuts, oats, figs, and chocolate chips in a separate bowl.
• Beat butter in a stand mixer until light and fluffy. Add brown sugar; beat to incorporate. Add egg and vanilla extract. Beat until smooth. Add flour and oat mixtures to the bowl. Mix on low speed until thoroughly incorporated.
• Roll tablespoonfuls of dough into balls and arrange on the baking sheet about 2 1/2 inches apart. Press down with the back of a large spoon to flatten cookies.
• Bake in the preheated oven until edges are set, about 16 minutes. Remove from baking sheets and cool on a rack.