Ruth’s Chewy Granola Cookies

Preparation info

  • Makes about


    in diameter
    • Difficulty


Appears in

The Cookie Lover's Cookie Book

The Cookie Lover's Cookie Book

By Richard Sax

Published 1986

  • About

These are what cookies are all about—crisp outside, chewy within, not too sweet, with Jots of flavor. And as you eat them by the handful, you can remind yourself that the bran and granola are good for you. From chef Ruth Cousineau.


  • ½ cup (1 stick) butter, softened
  • 1 cup (packed) brown sugar
  • 1 egg
  • cups granola
  • 1 cup whole wheat flour
  • ½ cup unprocessed bran
  • 1 teaspoon cinnamon
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ¼ teaspoon salt
  • 1 cup golden raisins


    1. Preheat the oven to 400°F. Butter two baking sheets; set aside.
    2. Cream the butter and sugar in an electric mixer at medium speed until light, about 3 minutes. Add the egg and continue to beat until the mixture is smooth. Meanwhile, mix together the dry ingredients: granola, whole wheat flour, bran, cinnamon, baking powder, baking soda, and salt. Add this mixture, then the raisins, to the butter, mixing until blended.
    3. Drop the dough by rounded tablespoonfuls onto the baking sheets, spacing them 2 inches apart (these cookies spread as they bake). Bake until golden brown, 10 to 12 minutes. Transfer to a wire rack to cool. Cool the cookies completely before storing airtight, with wax paper between layers. These cookies keep well for several days, and can also be mailed as gifts.