So, I’m pretty new to this whole baking game and I decided to step out of my comfort zone with something that seemed a little adventurous for me – Granola and Dried Cranberry Cookies. I’m all about learning by doing, and let’s just say there was a lot of learning with this batch.

I started with the basics: flour, baking powder, baking soda, and a pinch of salt. Things got a bit exciting when I learned how to cream the butter with sugar (this made me feel like a pro chef). Then, I mixed in an egg and half of a fresh vanilla bean.

The granola and dried cranberries were the main event, though. I’ll admit, I wasn’t sure how these would turn out when I spooned them onto the baking sheet and pre-heated the oven to 350°. It sounded low to me, but I went for it.

The oven did its magic and soon enough, we had cookies! They weren’t all perfectly round, but they came out perfectly cromulent. Golden around the edges and just chewy enough with a chunk of cranberry in every bite.

Granola and Dried Cranberry Cookies

Ingredients

• 1 cup all-purpose flour
• 1/2 teaspoon baking powder
• 1/4 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 cup unsalted butter, softened
• 1/2 cup granulated sugar
• 1/2 cup brown sugar, packed
• 1 large egg
• 1 teaspoon vanilla extract or half a vanilla bean
• 1 1/2 cups granola (I like the protein+ variety)
• 3/4 cup dried cranberries
• Optional: Powdered sugar for dusting

Instructions

1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a bowl, whisk together flour, baking powder, baking soda, and salt.
3. In a large bowl, cream together the butter, granulated sugar, and brown sugar until light and fluffy.
4. Beat in the egg and vanilla extract.
5. Gradually mix in the dry ingredients until just combined.
6. Fold in the granola and dried cranberries.
7. Drop tablespoonfuls of the dough onto the prepared baking sheet, spaced about 2 inches apart.
8. Bake for 10–12 minutes, or until the edges are golden brown.
9. Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
10. Once cooled, dust lightly with powdered sugar if desired.