Granola Cookie Wedges

Photo: Romulo Yanes; Styling: Kira Corbin

Instead of taking the time to scoop individual cookies, bake a superfast cookie "pie," and then cut it into wedges.

Yield: Serves 8 (serving size: 1 wedge)
Total:
Recipe from Cooking Light

More From Cooking Light

Recipe Time

Hands On: 13 Minutes
Total: 26 Minutes

Nutritional Information

Amount per serving
  • Calories: 168
  • Fat: 8.6g
  • Saturated fat: 1.9g
  • Monounsaturated fat: 4.3g
  • Polyunsaturated fat: 1.8g
  • Protein: 2.5g
  • Carbohydrate: 20.9g
  • Fiber: 1.3g
  • Cholesterol: 4mg
  • Iron: 1mg
  • Sodium: 136mg
  • Calcium: 17mg

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

Preparation

  1. 1. Preheat oven to 350°.
  2. 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. 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.
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