Active Time

　　20 min

　　Total Time

　　35 min

　　As great as the original, but with a lot of crunch, too.

　　

Ingredients

Makes 18 large (4-inch) cookies

　　1 cup all-purpose flour

　　1/2 teaspoon baking soda

　　1/2 teaspoon salt

　　1 stick (1/2 cup) unsalted butter, softened

　　1/3 cup packed light brown sugar

　　1/3 cup granulated sugar

　　1/2 teaspoon vanilla

　　1 large egg

　　1 cup granola (chop clusters if large)

　　3/4 cup semisweet chocolate chips (4 1/2 ounces)

　　

Step 1

Put oven racks in upper and lower thirds of oven and preheat oven to 375°F.

　　

Step 2

Whisk together flour, baking soda, and salt in a small bowl. Beat together butter, sugars, and vanilla in a medium bowl with an electric mixer at high speed until pale and fluffy, about 3 minutes, then beat in egg until combined well. Reduce speed to low, then add flour mixture and mix until just combined. Stir in granola and chocolate chips.

　　

Step 3

Drop 18 mounds (about 2 level tablespoons per mound) of batter about 2 inches apart onto 2 ungreased large baking sheets, then pat each mound into a 2 1/2-inch round.

　　

Step 4

Bake cookies, switching position of sheets halfway through baking, until pale golden, about 13 minutes. Cool on sheets 1 minute, then transfer to racks to cool completely.