Sweetie Pie Nola Cookies Recipe
Make Sweetie Pie Nola Cookies Recipe in just 1h 15m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Cookie Dough
Sweetie Pie Granola (Nola) Mix
Add-ins / Finish
Method
Sweetie Pie Granola (Nola) Mix
- 1
Toast and combine
Preheat oven to 325°F (160°C). On a parchment-lined baking sheet spread the rolled oats, quick oats, chopped pecans, sliced almonds, and coconut flakes in an even layer. Toast in the oven for 8–10 minutes, stirring halfway, until fragrant and lightly golden. Watch carefully to avoid burning.
- 2
Sweeten and season
While the toasted mix is still warm, transfer to a bowl. Stir in maple syrup, honey, vegetable or coconut oil, ground cinnamon, and 1/8 tsp sea salt until the mixture clumps slightly and is evenly coated. Fold in dried cranberries. Let cool completely to room temperature (about 20–30 minutes).
Cookie Dough
- 3
Prepare oven and pans
Preheat oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone mats. If you prepared the granola earlier, ensure it is fully cooled before adding to the dough.
- 4
Cream butter and sugars
In a large bowl or stand mixer fitted with the paddle attachment, beat the room-temperature butter with granulated sugar and light brown sugar on medium speed until light and fluffy, about 2–3 minutes.
- 5
- 6
Dry ingredients
In a separate medium bowl whisk together the 2 cups all-purpose flour, 1/2 tsp baking soda, and 1/2 tsp fine sea salt.
- 7
Combine wet and dry
With the mixer on low speed, gradually add the dry ingredients to the wet mixture until just combined. Avoid overmixing; stop when no streaks of flour remain.
- 8
Fold in granola and chocolate
Gently fold in the cooled Sweetie Pie Granola (about 1 1/2 to 2 cups depending on desired texture) and 1/2 cup semi-sweet chocolate chips using a spatula until evenly distributed. The dough will be slightly chunky from the granola mix. Reserve a few tablespoons of granola to press on top of cookies before baking, if desired.
- 9
Portion cookies
Using a 1.5 tablespoon cookie scoop or a rounded tablespoon, portion dough onto prepared baking sheets, spacing about 2 inches (5 cm) apart. Gently press a few reserved granola pieces onto the top of each dough mound for a rustic look.
- 10
Bake
Bake in preheated 350°F (175°C) oven for 10–12 minutes, until edges are set and lightly golden but centers still look slightly soft. Rotate pans halfway through baking for even color.
- 11
Cool
Remove baking sheets from oven and let cookies cool on the sheet for 5 minutes, then transfer to a wire rack to cool completely. As they cool the cookies will firm up.
- 12
Finish (optional)
Once cooled, dust cookies lightly with 1 tablespoon powdered sugar if desired. Store cooled cookies in an airtight container at room temperature for up to 4 days.