Ingredients:

  • 1/2 cup (115g) unsalted butter, cold and cubed
  • 3/4 cup (150g) light brown sugar, firmly packed
  • 1/4 cup (50g) granulated white sugar
  • 1 large egg, room temperature
  • 1 tsp (5ml) pure vanilla extract
  • 1 1/4 cups (160g) all-purpose flour
  • 1/2 tsp baking soda
  • 1/2 tsp sea salt
  • 1 1/2 cups (150g) granola, clumpy variety
  • 1/2 cup (90g) semi-sweet chocolate chips
  • 1/4 cup (30g) crushed walnuts

Instructions:

  1. Preheat your oven to 350°F (175°C) and line your sheets with parchment paper.
  2. Cream the butter and sugars. Beat the 1/2 cup cold butter with both the brown and white sugars until the mixture looks like wet sand. Note: It won't be fluffy like room temp butter, and that's okay.
  3. Add the egg and vanilla. Beat on medium speed until the mixture is pale and smooth.
  4. Whisk the dry ingredients. In a separate small bowl, combine the flour, baking soda, and sea salt.
  5. Combine wet and dry. Add the flour mixture to the butter base. Mix on low until just a few streaks of flour remain.
  6. Fold in the extras. Use your spatula to gently stir in the granola, chocolate chips, and walnuts.
  7. Scoop the dough. Drop 1.5 tablespoon mounds onto the sheet, spaced 2 inches apart.
  8. Bake for 10 minutes. You’ll know they’re done when the edges are golden and the centers look slightly underbaked.
  9. The Pan Slam. Right as you take them out, tap the baking sheet firmly on the counter. Note: This collapses the air pockets for a rippled, chewy finish.
  10. Cool on the pan. Let them sit for 5 minutes until they are firm enough to move.