Satisfy after-school muchies with Quinoa-Granola Chocolate Chip Cookies. Use an already-made batch of our Nutty Whole-Grain Granola to whip up these scrumptious cookies.
Cooking Light SEPTEMBER 2013
1. Weigh or lightly spoon flours into dry measuring cups; level with a knife. Combine flours, baking powder, and salt, stirring with a whisk. Place sugars, oil, and butter in a large bowl; beat with a mixer at medium speed until combined. Add vanilla and egg; beat until well blended. Add flour mixture, beating at low speed just until combined. Stir in Nutty Whole-Grain Granola and chocolate chips. Cover and chill dough 45 minutes.
2. Preheat oven to 350°.
3. Divide dough into 24 equal portions (4 teaspoons each). Roll portions into small balls; arrange balls 2 inches apart on baking sheets lined with parchment paper. Flatten balls slightly. Bake at 350° for 15 minutes or until bottoms of cookies just begin to brown.
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