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Granola Cookie Wedges

Photo: Romulo Yanes; Styling: Kira Corbin
Hands-on time 13 mins
Total time 26 mins
Yield Serves 8 (serving size: 1 wedge)
Instead of taking the time to scoop individual cookies, bake a superfast cookie "pie," and then cut it into wedges.

Ingredients

  • 1/3 cup packed dark brown sugar
  • 2 tablespoons canola oil
  • 1 tablespoon butter, melted
  • 1/2 teaspoon vanilla extract
  • 1/4 teaspoon salt
  • 1/4 teaspoon baking soda
  • 1 large egg white
  • 2.25 ounces all-purpose flour (about 1/2 cup)
  • 1/2 cup quick-cooking oats
  • 1/4 cup chopped pecans, toasted
  • 2 tablespoons semisweet chocolate chips
  • Cooking spray

Nutrition Information

  • calories 168
  • fat 8.6 g
  • satfat 1.9 g
  • monofat 4.3 g
  • polyfat 1.8 g
  • protein 2.5 g
  • carbohydrate 20.9 g
  • fiber 1.3 g
  • cholesterol 4 mg
  • iron 1 mg
  • sodium 136 mg
  • calcium 17 mg

How to Make It

  1. Preheat oven to 350°.

  2. Combine first 7 ingredients in a large bowl; stir until well combined. Weigh or 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 at 350° for 13 minutes or until set. Cool slightly on a wire rack. Cut into 8 wedges.