Reviewed: May 22, 2012

Yum! The goodness probably comes from the ton of butter in them... Might give some of the recommendations a try next time, but they were good as is. A great way to use up homemade granola that was just so-so, as a previous comment said!

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Reviewer:

Nature_Brooke

Cooking Level: Intermediate

Reviewed: Dec. 23, 2011

This has now become one of my favorite cookies!!! Yum!

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Reviewer:

keli

Reviewed: Apr. 15, 2011

These burn easily, only needed 10 mins max for me. Nice buttery taste, not exactly like I was expecting, more classic cookie. Used Hersheys special dark chips, yum

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Reviewer:

Sarah

Reviewed: Feb. 9, 2011

Awesome. Used a little less sugar because the granola was pretty sweet. Also read reviews saying the cookies were flat, so I melted the butter then put the dough in the fridge for a bit before putting the cookies on the tray. They were still sorta flat, but in a good way. They were chewy and just right for me and my fam.

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Reviewer:

frodgy

Reviewed: Jan. 13, 2011

Pretty good. I cut down on the white sugar by 1/4 cup and up-ed the flour by 1/4 cup. Added dark chocolate and white chocolate chips and skipped the nuts.

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Reviewer:

Lolopender

Reviewed: Dec. 25, 2010

Delicious! I reduced white sugar to 1/2 cup and baking time to 8 minutes. Next time will add more brown sugar.

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Reviewer:

Cindy

Cooking Level: Intermediate

Home Town: Jakarta, Jakarta Raya, Indonesia

Living In: Amherst, Massachusetts, USA

Reviewed: Sep. 23, 2010

Wonderful cookies! I would reduce the amount of time I cook them the next time we make them. 12-15 minutes is a bit long.

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Reviewer:

nomer15

Cooking Level: Intermediate

Home Town: Rochester, Minnesota, USA

Living In: Richmond, Virginia, USA

Reviewed: Aug. 19, 2010

I made these cookies for the second time and melted the butter (in the microwave) instead of just softening it, which made the cookies puff up much more instead of being so flat. I had to turn down the oven to 350 though to make sure they baked thoroughly. Delicious!

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Reviewer:

KuhAYtay

Reviewed: Apr. 8, 2010

They were the perfect consitency when baked 12 mintues on a baking stone. (I used pampered chef). When I baked it on a metal lpan for 12 minutes they got too brown and they were def flatter. Stone is the way to go!!

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Reviewer:

MOKORBA

Cooking Level: Intermediate

Home Town: Columbia, Missouri, USA

Reviewed: Feb. 2, 2010

Absolutely *perfect* cookies with a few little changes: Used 3/4 cup of margarine instead of 1 cup butter. Increase flour to 1 3/4 cups (equal portions of flour and granola), and drop by rounded teaspoon without flattening cookies. I also used 1/4 cup of Skor chipits and 3/4 cup of chocolate chips instead of the full cup of chocolate chips. 12 minutes was just the right timing. I will definately be making these again!

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