Here's the Scoop

Cook's notes: To make your cookies even in size, use a small ice cream or cookie scoop, instead of a spoon, to scoop the dough. If you like you can freeze unbaked dough mounds and bake them as you need them. Place dough mounds onto cookie sheets and freeze until firm. Place frozen dough mounds in an airtight freezer container and freeze up to 3 months though I rather doubt they'd last that long :) 
I just happened to have a box of granola mix left from a a breakfast yogurt dish so it was perfect timing for Dark Chocolate Chip Granola Cookies.

This recipe was adapted from BHG Easy Holiday Cooking 2014. It makes 36 cookies.

Ingredients:

• 2-2/3 cups flour
• 1/2 tsp. salt
• 1 tsp. baking soda
• 1 cup butter or 1/2 cup butter and 1/2 cup margarine 
• 1 cup packed brown sugar
• 1 cup granulated sugar
• 2 large eggs
• 2 tsp. vanilla
• 1-1/2 cups dark chocolate chips or bittersweet chocolate chips
• 1 cup almond granola
• 1/2 cup rolled oats

Directions:

• Preheat oven 375 degrees. Line a rimmed baking sheet with parchment paper. Change parchment paper with each batch.
• In a medium bowl sift together flour, baking soda and salt.
• In a large bowl beat butter or butter and margarine for 30 seconds.
• Add brown sugar and granulated sugar. Beat until light and fluffy.
• Beat in eggs and vanilla and mix well.
• Gradually add in flour mixture and beat until just combined. Stir in chips,granola and oats. 
• Chill dough in freezer for 45 minutes. 
• Use a cookie scoop or roll dough into balls about 1-1/2 inches and place on parchment line sheet. 
• Bake 8-9 minutes. Cool for a few minutes on baking sheet and transfer to a wire rack to cool.    

A trip to the Dollar Tree was quite fruitful with a variety of holiday containers to choose from for baked goods. I found a box for Dark Chocolate Chip-Granola Cookies and the price was perfect! It's never too early to start thinking about holiday entertaining.